One-Skillet Crispy Chicken Thighs and Mushrooms
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