Crispy chicken with mushrooms and white wine
4 chicken thighs, skin on
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup onion, diced
1 1/2 tablespoons chopped garlic
3 cups white mushrooms, washed and diced
1/3 cup dry white wine
1 tablespoon chives, chopped
Set chicken thighs skin-side down on a cutting board. Cut a 1/2-inch thick slash on either side of the thigh bone. Use 1/2 teaspoon of salt and 1/2 teaspoon of pepper total to season both sides of the thighs.
Place the chicken thighs skin-side down in a nonstick skillet. 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 and cook for 16-18 minutes, checking occasionally to keep chicken from sticking. If the skin is browning too much after 10 minutes, turn the heat to low. When done, transfer the thighs to a warm oven.
Remove all but 2 tablespoons of chicken fat from the skillet. Turn the heat to high and add the onion, garlic and mushrooms. Saute, stirring often, for about 3 minutes. Add the remaining salt and pepper and the wine. Cook 1-2 minutes over high heat until the sauce reduces.
To serve, spoon some sauce onto a plate and top with a chicken thigh. Sprinkle with chives.