Recipe by Pesto lover
Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.
Top Review by TammyTergerson
I am so grateful to Pesto Lover for sharing this recipe here. I saw it and used it originally from Jacques Pepin's show, "Fast Food, My Way," but misplaced the recipe.<br/><br/>This recipe does allow versatility in the sauce. We have used homemade elderberry wine, shiraz, and various white wines. All are delicious. If you choose to use a little left-over wine, but it doesn't measure the full 1/2 cup and you have chicken broth on hand, use that.<br/><br/>My picture is the one that has a little darker sauce because that day I used a shiraz to make the sauce since I already had it opened. M'mm. So yummy.<br/><br/>The skin is perfectly crisp, the meat is tender and fully-cooked (which can be hard to manage with chicken thighs), and the sauce is heavenly, want-to-lick-the-plate goodness.<br/><br/>This is great for a family meal, or would be great doubled for company using two skillets. It is fast, easy, and can be much less expensive than other meats, but looks quite elegant. You actually have time to visit and enjoy one another.
- 4 chicken thighs, bone in with skin
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1 small onion, finely diced
- 3 large garlic cloves, chopped
- 10 ounces mushrooms, chopped into 1/2-inch dice
- 1⁄3 cup dry white wine
- chives, chopped, for garnish
Directions See How It's Made
- Preheat oven to 175F.
- Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
- Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
- Place chicken into non-stick skillet, skin side down, on high heat.
- When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
- Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
- Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
- Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
- Cook over high heat for 1 minute, to reduce the liquid a bit.
- Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.