05 11 / 2012

Jacques Pepin’s Crusty Chicken Thighs with Mushrooms
 
Crispy chicken skin is one of my favorite things; to me it is better than bacon. Another of my favorite things is Jacques Pepin so when I came across this recipe on Seriouseats.com I knew it was for me. 
 
4 chicken thighs, skin on 
salt 
black pepper
1 cup onion, diced
1½ tbs chopped garlic 
3 cups white mushrooms, washed and diced
1/3 cup vermouth
Chives for garnish
 
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 salt and 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.
 
Pour off all but 2 tablespoons of the chicken fat in the skillet. 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.
 
 
This is awesome, minimal ingredients, super simple to make (see JP video link) and huge flavor. Now there is a bit of splatter but don’t be scared it is well worth it. This is my new favorite.

Jacques Pepin’s Crusty Chicken Thighs with Mushrooms

 

Crispy chicken skin is one of my favorite things; to me it is better than bacon. Another of my favorite things is Jacques Pepin so when I came across this recipe on Seriouseats.com I knew it was for me.

 

4 chicken thighs, skin on

salt

black pepper

1 cup onion, diced

1½ tbs chopped garlic

3 cups white mushrooms, washed and diced

1/3 cup vermouth

Chives for garnish

 

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 salt and 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.

 

Pour off all but 2 tablespoons of the chicken fat in the skillet. 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.

 

 

This is awesome, minimal ingredients, super simple to make (see JP video link) and huge flavor. Now there is a bit of splatter but don’t be scared it is well worth it. This is my new favorite.

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