Servings: 4

4 large chicken thighs, about 1 3/4 pounds total, skin on 4 large chicken thighs, about 1 ¾ pounds total, skin on
3/4 teaspoon salt ¾ teaspoon salt
3/4 teaspoon freshly ground black pepper ¾ teaspoon freshly ground black pepper
1 cup diced onion 1 cup diced onion
1 1/2 tablespoons coarsely chopped garlic 1 ½ tablespoons coarsely chopped garlic
3 cups washed and diced white mushrooms or cremini mushrooms 3 cups washed and diced white mushrooms or cremini mushrooms
1/3 cup dry white wine ⅓ cup dry white wine
1 tablespoon chopped fresh chives or green portion of green onion 1 tablespoon chopped fresh chives or green portion of green onion

1. Arrange 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 ½-inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with ½ teaspoon each of salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.
2. Place skillet over high heat and when thighs start sizzling reduce heat to medium, cover tightly and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat oven to 150 degrees. If chicken seems to be cooking too fast after 10 minutes or so, reduce heat to low. The skin of the chicken should be very crisp and brown. Transfer the chicken, skin side up, to an ovenproof platter and place in oven.
3. Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add onion, garlic and mushrooms; sauté over high heat for about 3 minutes. Sprinkle remaining ¼ teaspoon salt and ¼ teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce liquid.
4. To serve, divide the sauce among 4 plates. Place thigh in the middle of mushroom sauce on each plate, spoon some sauce over and sprinkle on chives and serve.