Jacques Pépin: More Fast Food My Way
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Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat into the sauce.
In this recipe, I cook the thighs in a skillet skin side down, so the skin becomes crisp, dry, and beautifully browned. Make sure to use a nonstick skillet with a tight-fitting lid, so as the skin fries, the flesh is cooked by the steam. The portions are relatively small here, but within the context of a menu this is enough meat. —Jacques Pépin
- 4 large chicken thighs (about 1 3/4 pounds total), skin on
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup diced (1/4-inch) onion
- 1 1/2 tablespoons coarsely chopped garlic
- 3 cups washed and diced (1/2-inch) baby bella or white mushrooms
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh chives, for garnish
Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.