Skillet Chicken with Mushrooms and Caramelized Onions

cooking.nytimes.com

veenie

5 tablespoons olive oil

2 tablespoons plus 2 teaspoons sherry vinegar (or Sherry or rice wine vinegar)

2 teaspoons honey

1 teaspoon Dijon mustard

¼ teaspoon red-pepper flakes

Kosher salt and black pepper

1½ pounds boneless, skinless chicken thighs, cut into 3-inch pieces

2 medium yellow onions, thinly sliced (about 4 cups) (some people doubled this)

¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups) (some people doubled)

½ cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped

¼ cup grated Parmesan or pecorino (optional)

Bread or cooked pasta, for serving

Note : can be made using extra firm tofu - and added baby spinach, fresh parsley and dill toward the end to finish it. Beautiful “meatless Monday” dinner served with noodles

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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