Ingredients
Scale
Pan-Roasted Chicken Thighs
- 4 skin-on, bone-in chicken thighs
- Kosher salt and pepper to taste
- 1 tablespoon sunflower or safflower oil
- 2 sprigs thyme
- 4 cloves garlic, skin on and smashed
- 4 lemon slices
Mushroom Fricassee
- 3 cups mixed mushrooms, cleaned and sliced
- 2 teaspoons butter
- 1 tablespoon sunflower or safflower oil
- 1 teaspoon white wine vinegar
- Kosher salt and pepper to taste
Spring Salsa Verde
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh fennel fronds or dill, minced
- 2 thin lemon slices, seeded and finely chopped (yes, rind and all!)
- 1–2 teaspoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 475 degrees.
- Season chicken thighs with salt and pepper. Heat oil in a cast iron pan or heavy nonstick skillet over high heat. Sear thighs, skin-side, down for 2 minutes. Reduce heat to medium-high and continue cooking for 10 minutes.
- Flip thighs over, add thyme sprigs and garlic cloves to the pan. Add one lemon slice over top each thigh. Place pan in oven and cook for another 10-12 minutes until thighs are cooked through.
- In a separate skillet, heat oil and butter over medium-high heat. Once hot, add vinegar and cook for 30 seconds. Add mushrooms and cook until crispy, about 5-7 minutes. Season with salt and pepper.
- For the salsa verde, whisk together herbs and vinegar. Slowly stream in oil while continuing to whisk. Season with salt and pepper.
- Arrange mushrooms on a platter, place chicken thighs over top, drizzle with salsa verde, and serve.