- 4 chicken thighs, skin on
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 cup onion, diced
- 1 1/2 tablespoons chopped garlic
- 3 cups white mushrooms, washed and diced
- 1/3 cup dry white wine
- 1 tablespoon chives, chopped
Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren’t sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.
Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.
Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.
From Serious Eats