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     Title: Skillet Chicken With Mushrooms & Caramelized Onions
Categories: Poultry, Vegetables, Mushrooms, Cheese, Herbs
     Yield: 4 Servings

     5 tb Olive oil
     2 tb Sherry vinegar; +2 ts
     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  Parmesan or pecorino; grated
          Bread or cooked pasta; to
          - serve

 In a large mixing bowl, combine 2 tb oil, 2 tb vinegar, honey,
 mustard, red-pepper flakes, and 1 ts 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 tb 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 ts 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.

 Recipe by Yasmin Fahr

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

 Uncle Dirty Dave's Archives

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