Braised Short Ribs

I'm currently kickin' it in Vancouver, at the Fairmont Pacific Rim where room service offers up a version of poutine with 24 hour braised short ribs.  While it wasn't the best poutine I've had, it was still tasty, and mmmm, short ribs.  I found way too many versions, and now that I have my slow cooker back I'd love to whip up a batch some night.  But which to choose?!  And dare I serve it on top of fries and cheese curd?  I can hear South Beach scowling at me from here - so maybe just some mashed sweet potatoes.

Braised Short Ribs with Mushrooms?!
Scott's Short Ribs from Ina Garten?!
The recipe that some spammer posted to all of the other short rib recipes saying it was better?!

Braised Chicken with Shallots

I love shallots and I love juicy tender meat. I think this dish with a chunk of sourdough and a nice light salad would be awesome. Thank Martha!

Braised Chicken with Shallots - serves 4
* helpful hints: Cook this main dish ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently.

To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they'll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.

8 bone-in, skinless chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, peeled and halved
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)

1. Season chicken with salt and pepper; coat with flour, shaking off excess.
2. In a Dutch oven or 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Remove; set aside.
3. Add shallots and garlic; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and 1 1/2 cups water; bring to a boil.
4. Return chicken, bone side down, to pot. Reduce heat to a simmer, cover, and cook until chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to a plate; loosely tent with aluminum foil to keep warm. Add tomatoes to pot; season with salt and pepper. Cook on high until sauce has thickened, 6 to 8 minutes. Return chicken to pot; reheat if necessary. Garnish with tarragon, if desired, and serve.

Invite over a few friends, open a bottle of wine and you're all set. Yummy.