Crusty chicken thighs with mushroom sauce from More Fast Food My Way by Jacques Pépin

  • chicken thighs
  • chives
  • mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Globegal on February 18, 2017

    This came out well. I used a cast iron dutch oven & the chicken was cooked through in 17 minutes. I probably make a deeper than 1/2" cut, though. We really enjoyed the mushroom sauce & will probably make 1-1/2 recipe of it next time.

  • Rinshin on June 02, 2015

    So, I think Jacques Pepin is a classic super chef not capable of missing a beat and I really, really wanted to say this recipe worked. But, it did not. I followed the recipe by cutting two slits by the bone for faster cooking, but at 18 min skin side down, it's not cooked through at all - blood was still seeping through. And, I've had my share of rare to medium rare chicken esp in Japan where many people hate dry cooked chicken. But, this recipe bothered me. I suspect the timing was due to the nature of this book ie More Fast Food My Way. I had to cook this chicken for about 30 min stovetop and about 10 min at 325 while finishing up the onion and mushroom mixture. The taste was good but preferred more crunchy skin like Cook's Illustrated's Chicken Canzanese. I like to work on this recipe more because it is a simple recipe but it certainly needs some tweaking.

  • mike245 on December 04, 2012

    I followed the instructions to the letter (cooking at medium heat for 18 minutes), but ended up with undercooked chicken with still-mushy skin. Next time, I'm going to make sure that the heat is strong enough to cook the chicken and crisp up the skin.

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