Post by wilderness on Aug 6, 2023 7:10:31 GMT -5
Jacques Pepin’s Crusty Chicken with Mushrooms and White Wine-birdy
food.com/recipe/jacques-pepins-chicken-thighs-483664
4 servings
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
For one serving:
1 chicken thigh, bone in with skin
Scant 1/4 teaspoon salt
Scant 1/4 teaspoon black pepper
1/4 small onion, finely diced
3/4 large garlic clove, chopped
2 1/2 - 3 ounces mushrooms, chopped into 1/2-inch dice
Scant 1/8 cup dry white wine
Chives, chopped, for garnish
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.
food.com/recipe/jacques-pepins-chicken-thighs-483664
4 servings
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
For one serving:
1 chicken thigh, bone in with skin
Scant 1/4 teaspoon salt
Scant 1/4 teaspoon black pepper
1/4 small onion, finely diced
3/4 large garlic clove, chopped
2 1/2 - 3 ounces mushrooms, chopped into 1/2-inch dice
Scant 1/8 cup dry white wine
Chives, chopped, for garnish
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.
