Tomato and Shallot Braised Chicken with Capers

In a dry fry pan over medium heat, add the mustard seeds in a single layer. Toast the seeds, stirring or shaking the pan often, until the seeds are fragrant and starting to pop, 2 to 3 minutes. Transfer the toasted seeds to a plate and let cool slightly, then transfer to a spice grinder or mortar & pestle and coarsely grind. Set aside until ready to use.

Pat the chicken dry and season all over with salt and pepper.

In a large Dutch oven over medium-high heat, warm the oil. Working in batches, add the chicken to the pan and sear, turning once, until deeply browned on both sides, about 4 minutes per side. Transfer to a plate and keep warm.

Reduce the heat to medium and add the shallots and capers to the same Dutch oven. Cook, stirring occasionally, about 3 minutes. Add the tomato paste and mustard and cook for 1 minute, then add the garlic and cook until fragrant, about 1 minute more. Add the wine and deglaze the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the tomatoes, mustard seeds, chicken stock, 2 tsp. salt and 1/2 tsp. pepper.

Return the chicken to the pot and reduce the heat to low. Cover and simmer gently until the chicken is tender and cooked through, 25 to 30 minutes.

Remove the chicken and set aside. Increase the heat to medium-high and bring to a boil, then lower heat to medium. Add the basil and stir gently until submerged. Simmer until the tomato mixture is thickened and reduced by about half, about 15 minutes. Remove the basil and discard.

Add the butter and the chile paste and stir to combine. Taste and adjust the seasonings with salt, pepper and chile paste.

Return the chicken to the pot and stir to combine. Garnish with the basil and serve hot over orzo or rice. Serves 4.

Williams Sonoma Test Kitchen