Braised Chicken with Shallots

This was a good one we had tonight - thought I would share!! I tore it out of some small-ish recipe magazine but I can;t remember which.

8 bone in skinless chicken thighs (roughly 2 1/2 lb.)
1/4 cup flour
salt & peppper
2 TBS olive oil
1 lb small shallots (about 12), peeled and halved
5 garlic cloves, peeled and halved
1 cup dry white wine
3 TBS dijon mustard
1 can chicken broth
1 pint cherry tomatoes

1) Season flour with salt & pepper and coat chicken with flour, shaking off excess
2) In a dutch oven or 5 qt. pot with tight fitting lid, heat oil on medium high. Brown chicken about 3-4 minutes each side. Remove and set aside
3) Add shallots and garlic and cook about 5 minutes stirring occaisionally - until slightly browned and softened. Add wine and cook until evaporated, 3-5 minutes. Stir in mustard and chicken broth, bring to a boil.
4) Return chicken bone side down to pot. Reduce heat, cover and simmer 30 - 35 minutes. Transfer chicken to a plateand keep warm. Add tomatoes to sauce, season with add'l s&p if desired. Cook on high until sauce has thicked, about 6-8 minutes. Return chicken to pot to reheat if necessary.

I served it over rice but it would have been great with noodles or even Bisquick dumplings. It was YUM!