Chicken Tighs with Onions and Thyme
Ingredients
2 tablespoons extra-virgin olive oil
2 lbs skinless chicken thighs
1 cup white mushrooms, stemmed and sliced 1/4 inch thick
1 medium white onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
salt & pepper
Directions
1. In a large skillet, heat the olive oil. Season the chicken with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom.
2. Turn the thighs over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer. Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Simmer over moderate heat until the sauce is slightly reduced and flavorful, about 1 minute.
Time: 30 min