If there is such a thing as spring comfort food, then this would fall into that category. We lightly season and sear chicken thighs, then butter sauté halved shallots. Both these ingredients are braised in a white wine and chicken stock base seasoned with fresh tarragon and Dijon mustard. Tomatoes are added when the chicken is nearly fork tender. The flavors in this dish are out of this world. The braised chicken thighs are served with roasted broccoli topped with a brazil nut pesto. This is a great meal to enjoy out on the deck tonight.

This meal is ready to warm and enjoy.

Contains dairy

Contains nuts