Braised Chicken Thighs with Mushrooms

Preheat the oven to 400 F (200 degrees C). Season the Bone-in, Skin-on Chicken Thighs (2 lb) with Fine Salt (1 tsp) and Ground Black Pepper (1/2 tsp) on all sides.

Remove the stems of the Cremini Mushrooms (4 1/2 cups) and finely chop, then thinly slice the mushroom caps.

Heat a dutch oven or cast-iron skillet over medium-high heat. Add the Olive Oil (1 Tbsp) and Butter (1 Tbsp) and once melted add the chicken skin-side down. Cook for 6-8 minutes, or until the chicken skin is golden and crispy and has unstuck from the pan (don’t try to force it or the skin will rip). Oils released from the skin will eventually help it unstick, it may take more than 8 minutes depending on your pot and heat level.

Flip the chicken and cook for another 2-3 minutes to quickly sear the other side.

Remove the chicken and reduce heat to medium. Add the mushrooms, Soy Sauce (1/2 Tbsp), Worcestershire Sauce (1 tsp), Garlic (4 cloves), and Fresh Thyme Leaves (1 Tbsp) to the oil in the pot. Cook for 5-6 minutes or until the mushrooms are soft.

Deglaze the pan with White Wine (1/2 cup), then stir in the Lemon (1/2).

Add Water (2/3 cup) and stir to combine.

Turn off the heat. Gently place the chicken back on top of the mushrooms skin-side up. Place in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.

Let rest for 5 minutes, then garnish with Fresh Parsley (to taste) and serve with Bread (to taste).