Jacques Pepin’s Chicken Thighs and Mushrooms

What is going on here in our part of world? Not much exciting actually. But that can be a good thing. No injuries, no sick dogs, no trees falling on the house. Our garden is coming along well and we have been fortunate enough to get quiet time for reading. Life is good.

As for the food department I have been looking into recipes by Jacques Pepin. They are into week three of cooking with Jacques Pepin at I Heart Cooking Club. Since we are big fans of any chicken dish I will be submitting this chicken thigh loaded with mushrooms.

Eating outside on the patio makes the meal even more enjoyable. The recipe calls for you to plate the thighs and then add the mushroom mixture. I just placed it all on one platter. I’m fancy like that.

Jacques Pepin’s Chicken Thighs
From More Fast Food My Way

INGREDIENTS

4 chicken thighs, bone in with skin
3⁄4teaspoon salt
3⁄4teaspoon black pepper
1small onion, finely diced
3large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1⁄3cup dry white wine
chives, chopped, for garnish

Method

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. I just placed it all on one platter. It was great!

This is my offering to I Heart Cooking Club and Beth Fish Reads for her Weekend Cooking Series.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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22 thoughts on “Jacques Pepin’s Chicken Thighs and Mushrooms

  1. I love Jacques Pepin’s recipes and this one shows why. We love eating outside, and do so from May through October. It’s always so sad when we have to say good-bye to the deck and porch for the season. And I’m fancy just like you.

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    • We probably have more time on the patio because of weather but the down side is, some days the heat index is too high and we are forced back inside. Otherwise, yes to patio meals!

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  2. That looks really, really tasty. I don’t like the thighs as much, but I’m betting I could substitute breasts. And I love mushrooms in anything. 🙂

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  3. Sounds like a simple, delicious way to cook chicken. I hated mushrooms for many years, so I don’t have any go-to recipes that feature them, but I’ve recently become a convert. I’ll have to check this out.

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  4. It is definitely a good when things are boring and there’s no excitement. I love my boring lazy days:)

    You are the Queen of Chicken and you do it well everytime! This is a gorgeous meal with one heck of a delicious and savory sauce. White wine in the sauce and a little on the side 😉
    C’est Magnifique!

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