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Title: Skillet Chicken w/Mushrooms & Caramelized Onions
Categories: Poultry, Vegetables, Mushrooms, Cheese, Herbs
Yield: 4 servings

5 tb Olive oil
2 tb + 2 ts sherry vinegar
2 ts Honey
1 ts Dijon mustard
1/4 ts Red-pepper flakes
Salt & black pepper
1 1/2 lb Boned, skinned chicken
- thighs; in 3" pieces
2 md Yellow onions; thin sliced
12 oz Cremini mushrooms; stemmed,
- thin sliced
1/2 c Fresh flat-leaf parsley or
- dill leaves & fine stems;
- rough chopped
1/4 c Grated Parmesan or pecorino
Bread or cooked pasta; to
- serve

In a large mixing bowl, combine 2 tablespoons oil, 2
tablespoons vinegar, the honey, mustard, red-pepper
flakes and 1 teaspoon salt; whisk until smooth. Pat the
chicken dry and season with salt and pepper, then add to
the mixture, coating it well. Set aside at room
temperature, stirring it once while you make the onions.

Heat a 12" cast-iron or heavy skillet over medium-high
until very hot, 1 1/2 to 2 minutes, then add the onions
in an even layer. Season with salt, then cook, mostly
undisturbed, for 4 minutes more, stirring every minute
or so. Add the mushrooms, season with salt, and stir to
combine. (It will look overcrowded and that’s OK.) Allow
to cook mostly undisturbed until the mushrooms shrink
and start to brown, about 4 minutes, stirring every
minute or so

Stir in the remaining 3 tablespoons olive oil and allow
the onions to cook until they start to color, stirring
and lowering the heat as necessary to avoid burning,
about 2 minutes. Push the onions and mushrooms to the
edges of the skillet, then add the chicken pieces to the
center. Pour any remaining marinade (there will be very
little) over the onions and mushrooms. Cook undisturbed
for 4 to 5 minutes, then combine the chicken and
vegetables and cook, stirring occasionally, until the
chicken is cooked through, about 10 minutes more.
(Reduce the heat to medium if the onions look like they
are burning at any point.)

Add the remaining 2 teaspoons sherry vinegar, stirring
and scraping up anything on the bottom of the skillet.
Season to taste with salt.

Remove from the heat and top with the parsley and
cheese, if using. Serve with bread or pasta.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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