One-Skillet Crispy Chicken Thighs and Mushrooms

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One-Skillet Crispy Chicken Thighs and Mushrooms

Servings 2 to 4 people

Ingredients

  • 4 large bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 2 large shallot, minced
  • 2 garlic cloves, minced
  • 1 pound mixed mushrooms, roughly chopped
  • 1/4 cup dry white wine (use chicken stock to make it Whole30)
  • 2 tbsp unsalted butter (use ghee to make it Whole30)
  • 1/4 cup fresh parsley leaves, chopped

Instructions

  • Preheat oven to 400°F.
  • Season chicken thighs with 3/4 teaspoon salt and pepper. Sear, skin-side down, in a 10 or 12 inch cast iron skillet over medium heat until the skin is golden-brown and crispy, 7 to 10 minutes. Transfer the chicken to a holding plate.
  • If there is not at least 1 tablespoon of chicken fat in the skillet, add enough olive oil to get to 1 tablespoon total. Add the shallot and cook for 2 minutes, stirring constantly. Add the garlic and cook for an additional 30 seconds. Add the mushrooms and cook for 2 minutes, then stir in 1/4 cup dry white wine and the remaining 1/4 teaspoon salt and cook until it almost evaporates.
  • Return the chicken thighs to the skillet, trying not to cover any mushrooms if possible. Cook for 20 to 25 minutes, until an internal thermometer stuck into a chicken thigh reads 165°F.
  • Stir the butter and half of the parsley into the mushrooms, then garnish with the remaining parsley.
  • 4 large bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 2 large shallot, minced
  • 2 garlic cloves, minced
  • 1 pound mixed mushrooms, roughly chopped
  • 1/4 cup dry white wine (use chicken stock to make it Whole30)
  • 2 tbsp unsalted butter (use ghee to make it Whole30)
  • 1/4 cup fresh parsley leaves, chopped
Author: Caroline Chambers

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