1 3/4 lb chicken thighs (about 4 large thighs)
2-3 tablespoons Herbes de Provence
1 onion, halved and sliced thinly
8 oz crimini mushrooms, halved
freshly ground black pepper
Liberally sprinkle both sides of the chicken pieces with Herbes de Provence, salt and pepper.* Place the chicken, top-side down into a cold heavy-bottomed pan. Turn the heat to high and cook until the chicken starts to sizzle and brown. Move the pieces around the pan. Add the onion and mushrooms.
Cover and cook 15-20 minutes or until the chicken is nearly cooked through. Remove the lid and continue to cook until most the liquid has evaporated and the chicken is well-browned, an additional 5-8 minutes. Serve immediately.
*I actually sprinkled the top while they were still in the package then, after I placed them top-side down in the pan, I sprinkled the bottoms.
I’m trying to bring the chicken thigh back. “Economical” and tasty, it is a quick-cooking alternative to the breast and (I think) tastier and easier to eat than a leg. This method ensures a crispy, burnished skin on the chicken and magically caramelizes the onions at the same time. Win-win.