I really appreciate Jacques Pepin’s cooking style. His food is elegant, yet easy enough for the home cook to master. If you ever watch any of his shows on PBS you will see how easy he makes everything look. You will be inspired as well to cook great food at home.
No matter how you make your chicken thighs, you have to admit that Jacques’ technique should be adapted for your recipe. He takes a sharp knife and makes a slit along each side of the bone on the underside so that it does not show. This facilitates cooking, so that your chicken is cooked through but not over cooked. Genius!
Jacques Pepin’s Chicken Thighs
- 4 chicken thighs, bone-in with skin on
- 3/4 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 10 ounces of mushrooms, diced
- 1/3 cup dry white wine
- fresh chives for garnish
Cut off any fat and extra skin from the chicken thighs; then cut a 1/2-inch slit on either side of the bond. This is so the chicken will cook faster and more evenly.
Season the chicken with about 1/2 teaspoon of both salt and pepper.
Heat a skillet over high heat, and place chicken, skin side down; once it starts to sizzle, cover, and reduce heat to medium.
Cook until cooked through, 16 to 18 minutes; if it the skin starts too brown too much in the first 10 minutes, reduce heat to low.
Place chicken on a warm platter and keep warm in the oven (175°F).
Pour out all but about 2 tablespoons of the accumulated fat from the skillet and add onions, garlic, and mushrooms; cook, stirring frequently, about 3 minutes.
Season with remaining salt and pepper and let liquid reduce a bit.
To serve, divide mushroom mixture between 4 plates, top each with a piece of chicken, and garnish with chives.