| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Jacques Pepin |
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Attributes:
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Healthy |
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Comments:
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The original recipe calls for 1 cup of diced onion, but we felt that was too much. Likewise have cut this by 1/2 tbs garlic. Might be able to use reconstituted dried mushrooms for this, discarding the liquid. |
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Serving Suggestions:
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Mashed potatoes, roasted butternut squash. |
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Ingredients:
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4 large chicken thighs, bone in, skin on 3/4 tsp. salt 3/4 tsp. freshly ground black pepper 1/2 cup diced onion (1/4-inch) 1 tbs. chopped garlic 3 cups washed and diced (1/2-inch) baby bella, cremini, or white mushrooms 1/3 cup dry white wine (can use vermouth, but a nice wine is better) 1 tbs. chopped fresh chives for garnish |
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Instructions:
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1. Arrange thighs, skin side down, on a cutting board and trim off any excess skin around the sides as well as any globs of fat. Make 1/2-inch slices into the thickest part of the meet on either side of the bone to allow for faster and even cooking. Sprinkle with 1/2 tsp of the salt and pepper and arrange skin side down in one layer in a nonstick skillet or maybe Dutch oven with a tight fitting lid. 2. Place the skillet over high heat and when the thighs start to sizzle, reduce the heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat oven to 150°F. If the chicken is cooking too fast after 10 minutes or so, reduce the heat to low. The skin of the chicken should be very crisp and brown. Transfer chicken, skin side up, to an ovenproof platter and place it in the oven to keep warm. 3. Discard all but 2 tbs fat from the skillet in which you cooked the chicken. Add the chopped onion, chopped garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 tsp of salt and pepper on the mushrooms and add the wine and any liquid that has accumulated around the thighs on the platter. Cook sauce over high heat for about 1 minute to reduce the liquid. 4. To serve, divide the sauce among four hot plates (you can warm these in the same oven). Place a thigh in the middle of the sauce on each plate, spoon some of the sauce over, sprinkle on the chives and serve. |
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Related recipes:
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None |
2018-11-01