4 large chicken thighs (about 1 3/4 pounds total), skin on
Salt and pepper, to taste (you could also use chicken breasts as well)
1/2 large yellow onion, diced
3 cloves garlic, chopped
12 ounces white (cremini) mushrooms (or any combination of your favorites), washed and diced
1/3 cup dry white wine
A few tablespoons chopped chives, to garnish


Preheat oven to 150 degrees, or lowest “warm” setting. Yes we will be using this to keep the chicken warm.
Place chicken thighs skin side-down on a cutting board, and pierce flesh with a knife on each side of the bone, leaving about a half inch long slice. Season well on both sides with salt and pepper, and place skin side-down in a dry, cold cast iron skillet. If your skillet doesn’t have a lid, find a bigger, heavier pan to rest on top.

Increase heat to high. After the chicken sizzles for about a minute, reduce heat to medium and wiggle the thighs to make sure they aren’t sticking to the pan. Cover and cook approximately 20 minutes, checking often to make sure skin isn’t getting too brown. Halfway through the cycle, a flood of chicken fat will hit the pan, which will slow down the browning. If chicken is getting too brown too fast, reduce heat to low.

When the chicken is done (you can check it with a meat thermometer if you want to make sure it’s hit a safe 165 internal temp), transfer the thighs to an sheet pan to keep warm in the oven while you prepare the sauce.

Pour off all but 2-3 tablespoons of chicken fat from the skillet. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3-4 minutes. or until mushrooms release their liquid and begin to turn golden brown.

Season with salt and pepper, then pour in the wine, making sure to scrape up any brown bits from the bottom of the pan. Cook for approximately one minute more, until sauce thickens.

To serve, spoon mushroom ragout onto plates. Place a chicken thigh on top, add more sauce, and sprinkle with chives.

(OK, the first thing you are asking is “What is a ragout? Well basically, a ragout is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables. WOW….does this sound fancy and hard to make? I bet it does, but this is basically a chicken skillet dish with a little wine and some mushrooms. but you can pretend to be a french chef making this up with its great combined flavors. 20 minutes from start to end and you will have a Sunday meal Julia Child could rival with! Give this one a try…you’ll enjoy this!)

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