CRUSTY CHICKEN THIGHS WITH MUSHROOM SAUCE JACQUES PEPIN

CRUSTY CHICKEN THIGHS WITH MUSHROOM SAUCE JACQUES PEPIN image

Yield 4 servings

Number Of Ingredients 8

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4 large chicken thighs, skin on
3/4 tsp salt
3/4 tsp ground black pepper
1 cup diced onion, (1/4 inch)
1 1/2 tbls coarsely chopped garlic
3 cups washed & diced (1/2 inch) baby bella or white mushrooms
1/3 cup dry white wine
1 tbls chopped fresh chives, for garnish

Steps:

Arrange chicken thighs skin side down on cutting board. Trim off excess skin at edges and cut about 1/2 inch deep into flesh on either side of the thigh bone. Sprinkle the thighs with 1/2 tsp each of salt and pepper and arrange them skin side down in one layer on nonstick skillet. Place skillet over high heat and when thighs start sizzling reduce heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 15o degrees. If the chicken seems to be 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 the chicken skin side up to an ovenproof platter and place it in the oven. Discard all but 2 tbls fat from the skillet in which you cooked the chicken. Add the onion, garlic and mushrooms and saute them over high heat for about 3 minutes. Sprinkle the remaining 1/4 tsp salt and 1/4 tsp pepper on the mushrooms and then add the wine and any liquid that has accumulated aroun dthe thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid. To serve, divide the sauce among four plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives and serve.