Preparation

1. Sprinkle the formerly skin-side of the chicken thighs with paprika, salt and pepper.
2. Warm olive oil and butter in a large skillet over medium heat and swirl pan to coat the bottom. Place the chicken in a single layer, seasoned side down then season the now top side. Cook over until browned, about 5-7 minutes. Turn chicken over and cook an additional 5 minutes or until browned. Remove to a clean plate and set aside.
3. Add carrots and shallots to the skillet Cook, stirring occasionally until the vegetables begin to soften and brown slightly, about 5 minutes.
4. Stir in the wine, scraping the bottom of the pan to loosen any of the browned bits. Add the chicken broth, mustard and tarragon. Return the chicken to the pan in a single layer, nestled amongst the vegetables. Bring to a simmer, reduce heat to low, cover and cook for 15-20 minutes. Remove the lid and add the cherry tomatoes. Cook an additional 15 minutes or until the internal temperature of the chicken is 165 F when tested with an instant-read thermometer.
5. Stir in the cornstarch that has been dissolved in water and cook for an additional minute or so to thicken the sauce Taste and adjust seasoning with salt and pepper, as desired. Garnish with freshly chopped parsley.
6. This recipes uses bone-in chicken thighs with the skin removed and trimmed of any excess fat. If using skinless and boneless chicken thighs, reduce cooking time to 10 minutes before adding the tomatoes and then only another 10 minutes afterward.