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Jacques Pepin's Crusty Chicken Thighs with Mushroom Sauce
Ingredients
  • 4 LARGE CHICKEN THIGHS (ABOUT 1 ¾ POUNDS TOTAL), SKIN ON
  • ¾ TEASPOON SALT
  • ¾ TEASPOON BLACK PEPPER
  • subheading: Mushroom Sauce:
  • 1 CUP ONION, DICED
  • 1 ½ TABLESPOONS CHOPPED GARLIC
  • 3 CUPS WHITE MUSHROOMS, WASHED AND DICED
  • ⅓ CUP DRY WHITE WINE OR CHICKEN BROTH
  • 1 TABLESPOON CHIVES, CHOPPED
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