Skillet Thighs


  • 2 TBSP olive oil
  • 6 large chicken thighs with skin
  • 3/4 pound button or cremini mushrooms, quartered
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup dry red wine
  • 3 garlic cloves, minced
  • 1 tsp chopped fresh rosemary
  • 2 - 3 cups grape tomatoes


  1. Heat the oil in a large skillet over medium-high heat. Add the chicken to the hot skillet. Saute 5 minutes on each side. Transfer the chicken to a large bowl or platter.
  2. Add the mushrooms to the skillet. Saute until wilted, about 4 minutes. Add the salt, pepper, wine, garlic and rosemary. Return the chicken to the skillet and simmer uncovered 20 minutes.
  3. With tongs, place the chicken on a platter. Adjust the seasoning if necessary and spoon topping over the chicken.
  4. Serve warm.

Yield: 6 servings