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All public Recipes -> Main Dish -> Crusty Chicken Thighs with Mushroom Sauce
Crusty Chicken Thighs with Mushroom Sauce
By: Jill R.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | French | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 chicken thighs 3/4 teaspoons SALAD: 3/4 teaspoons fresh ground pepper 1 cup diced onion 1 1/2 tablespoons coarsley chopped garlic 3 cups washed and diced baby bella or white mushrooms 1/3 cup dry white wine 1 tablespoon chopped fresh chives |
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| Directions: | ||
| Arrange the chicken thighs, skin side down, on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inche deep into the flesh on either side of the thigh bone (this will help meat cook more quickly). Sprinkle the thighs with 1/2 tsp each of the salt and pepper and arrange them, skin side down, in one layer in a non-stick skillet with a tight fitting lid. Place the skillet over high heat, and when the thighs start sizzling, reduce the heat to medium, cover tightly and cook for 16-18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 (or 200 if settings do not allow for 150). 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 in the oven. In the skillet used to cook the chicken, add the onion, garlic and mushrooms and saute over high heat for about 3 minutes. Sprinkle the remaining 1/4 tsp salt and 1/4 tsp pepper on the mushrooms, then add the wine and any liquid that has accumulated around the chicken on the platter to the skillet. 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 and sprinkle with chives. |
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| Notes: | ||
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