Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine Recipe

By
Nick Kindelsperger
尼克Kindelsperger contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated Aug. 09, 2018
Crusty chicken with mushrooms and white wine on a plate, sprinkled with chopped fresh herbs.

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My favorite hours of food programming on TV right now are found on lazy Saturday afternoons on PBS. The programs are not as high octane and thrilling as those on other networks, but they are far more useful. This past weekend I nearly lost it when I watchedJacques Pepinon hisFast Food My Wayprogramcook chicken thighsin a non-stick skillet with absolutely no fat.

He just placed the pieces skin-side down in the skillet, turned the heat to high, and watched as the skin turned a glorious golden brown. Once sizzling, the skillet is covered, the heat is reduced to medium, and the chicken cooks until done. Pepin never flips or fiddles with it.How could this chicken be so easy?

The only fat in the skillet is rendered from the chicken skin. By the end there is a surprising amount. Luckily, it's used as the base for the quick pan sauce. The relatively simple sauce ofmushrooms, onion, and garlicis saturated with a rich chickeny flavor. It's also good enough to eat with a spoon.

Pepin serves the chicken thighs with someshaved Brussels sprouts cooked in bacon fat,which I tried, and they are well worth the effort. You could also serve this with a simple salad or some fresh vegetables.

Recipe Facts

4.8

(5)

Prep:5 mins
Cook:25 mins
Total:30 mins
Serves:4 servings

Rate & Comment

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  • 4chicken thighs, skin on

  • 3/4teaspoonsalt

  • 3/4teaspoonblack pepper

  • 1cuponion, diced

  • 1 1/2tablespoonschopped garlic

  • 3cupswhite mushrooms, washed and diced

  • 1/3cupdry white wine

  • 1tablespoonchives, chopped

Directions

  1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

  2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.

  3. 倒了2大汤匙鸡脂肪in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.

  4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

Nutrition Facts(per serving)
450 Calories
23g Fat
15g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 450
% Daily Value*
Total Fat23g 30%
Saturated Fat 7g 34%
Cholesterol208毫克 69%
Sodium686mg 30%
Total Carbohydrate15g 5%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein42g
Vitamin C 9mg 45%
Calcium 49mg 4%
Iron 4mg 22%
Potassium 969mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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