This dish is so incredible, and it’s easy. I watched Jacques Pepin prepare this on his show on KLRN(KLRN TV), so the version here is based on my memory. But, no worries. I’ve already made it twice, and it’s been delicious both times.
Prepare the Chicken
I use thighs with the skin. Don’t remove the skins. After you wash them, salt and pepper them and place skin down on a hot skillet. Cover the skillet and put heat on medium so chicken will brown and cook through. Do not turn the chicken. After about 15 minutes when browned nicely on skin side, place in a 300 degree oven while you prepare mushrooms.
I use the oil from the chicken breasts for my mushrooms, but I usually reduce the amount of oil in the pan to a couple of tablespoons or so. If you don’t want to do that, toss out the oil and use the olive oil instead. Saute onion and garlic till almost translucent. Add the white wine. Be sure and stir all the yummy chicken bits stuck on the bottom of the pan into the sauce. Add the thyme, oregano and mushrooms and cover. Let simmer about 8-10 minutes and salt and pepper to taste. Serve over the chicken thighs. Mike & I usually each devour two thighs, so if you’re planning for more folks, add more chicken. Enjoy!