Nothing like showing back up after a cool 9 years...
My husband recently discovered Jacques Pepin's Youtube channel. If you haven't checked it out, do so. He's incredible! This is the second of his recipes I've made, the first being his French onion soup. Both are simple, straightforward meals that are far more than the sums of their parts. We were impressed with the tenderness of the chicken thighs in this dish, along with the flavorful sauce. Both were fantastic over mashed potatoes! I plan to serve the leftovers with buttered egg noodles for a little variety.
From Jacques Pepin
INGREDIENTS
2 tbsp olive oil
Bone-in, skin-on chicken pieces (I used 4 large thighs)
2-3 cloves garlic, minced (I used 4)
1 cup sliced shallots (I used red onion as the grocery store was out of shallots!)
1 tbsp flour
1 package baby bella mushrooms, sliced
1/2 can diced tomatoes
1/2 cup white wine
Sprig of thyme
Splash of soy sauce
DIRECTIONS
1. Add olive oil to a nonstick skillet. Heat over medium heat until shimmering.
2. Add chicken skin-side down and cook until browned, 4-5 minutes.
3. Turn chicken. Add shallots and minced garlic. Cook for 1 minute.
4. Sprinkle flour on top of the chicken and turn it over. Mix, and cook for 1 minute.
5. Add mushrooms, canned diced tomatoes, white wine, a splash of soy sauce, and a sprig of thyme.
6. Cook 30-40 minutes until chicken is done. Stir periodically, scraping the bottom of the pan, so that the vegetables do not scorch. Serve with mashed potatoes, rice, or pasta.
