JACQUES PEPIN'S CHICKEN THIGHS

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Jacques Pepin's Chicken Thighs image

Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.

Provided by Pesto lover

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken thighs, bone in with skin
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1/3 cup dry white wine
chives, chopped, for garnish

Steps:

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

Nantuh
nantuh64@yahoo.com

This recipe is a keeper! The chicken thighs were delicious and the sauce was amazing. I will definitely be making this again.


Kayleen Oliver
o.kayleen19@yahoo.com

I've made this recipe several times and it always turns out great. It's a great weeknight meal that the whole family enjoys.


RI SOHEL
ri_sohel29@yahoo.com

I made this recipe for a potluck and it was a huge hit. Everyone loved the chicken thighs and asked for the recipe.


luis P.
l_p78@gmail.com

I'm not a big fan of dark meat chicken, but this recipe changed my mind. The chicken thighs were so tender and juicy, I couldn't resist going back for seconds.


Michelle Lakes
michelle-l@hotmail.com

This recipe is a great way to use up leftover chicken thighs. I shredded the chicken and used it in tacos and enchiladas.


SK BOY
boy_s@aol.com

I found that the chicken thighs took longer to cook than the recipe stated. I had to add an extra 15 minutes to the cooking time.


Jalen Grant
jalen@aol.com

The chicken thighs were a bit dry for my taste, but the flavor was still good.


Adore
adore29@aol.com

I love that this recipe is so simple to follow. Even a novice cook like me can make this dish and impress their friends.


Johan Bosch
bosch.johan15@aol.com

I followed the recipe exactly and the chicken turned out perfectly. The crispy skin and juicy meat were a hit with my family.


Armstrong Ibara
armstrong_i92@gmail.com

This recipe is a winner! The chicken thighs were incredibly tender and flavorful. I'll definitely be making this again.


Ahmed shah King
aking@gmail.com

Jacques Pepin's Chicken Thighs: A Culinary Delight!


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