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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 175F. | 2. 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. | 3. Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper. | 4. Place chicken into non-stick skillet, skin side down, on high heat. | 5. 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. | 6. 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. | 7. Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently. | 8. 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. | 9. Cook over high heat for 1 minute, to reduce the liquid a bit. | 10. Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
salt	3/4	teaspoon		-	-	-	-
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	3		chopped	-	-	-	-
mushroom	10	ounces	chopped	96.3883	19.2493	6.3503	1.3891
white wine	1/3	cup		-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.