Crusty Chicken Thighs w/ Mushroom Sauce

By efh_08

Ingredients

• 4 chicken thighs, skin on
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cu diced onion
• 1 1/2 tbsp coursely chopped garlic
• 3 cu, washed and diced baby bella or white mushrooms
• 1/3 cu dry white wine
• 1 tbsp chopped fresh chives

Details

Servings 4

Preparation

Step 1

Arrange chicken, skin side down, on a cutting board. Trim off any excess skin at the edges and cut 1/2 " deep into the flesh on either side of the thigh bone.

Sprinkle thighs with salt & pepper, arrange, skin side down, in a skillet w/ tight fitting lid.

Place skillet over hight heat. When the thighs start sizzling, reduce heat to medium, cover tightly and cook for 16-18 minutes, checking to make sure chicken is browning.

Preheat oven to 200 degrees. Transfer chicken to oven proof platter (skin side up) and place in oven. If chicken seems to be cooking too fast, after 10 minutes, reduce heat to low.

In skillet used to cook the chicken, add onion, garlic and mushrooms and saute over high heat for 3 minutes. Sprinkle remaining 1/4 tsp salt and tsp pepper on the mushrooms. Add wine and any liquid from the chicken to the skillet. Cook sauce over high heat to reduce the liquid.

To serve divide sauce among 4 plates, place one thigh in the middle of the mushroom sauce on each plate and sprinkle with chives.