Crusty Chicken Thighs With Mushroom Sauce Jacques Pepin Recipes

Steps:

• Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
• Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
• Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Steps:

• 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.

Steps:

• 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 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick 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 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 degrees. 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 it in the oven.
• Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.
• To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.