Crusty Chicken Thighs with Mushroom Sauce

If you have never purchased chicken with the skin on and bone in, you must try these chicken thighs the way Jacques Pépin cooks them – skin side down in a dry non-stick pan on high heat, then covered for 16-18 minutes. Using the same pan make a mushroom sauce in 5 minutes with onion, garlic and mushrooms. From his "More Fast Food My Way" cookbook.

 See Jacques prepare this dish and get the recipe  here  (starts at about the 2 min. 18 sec. mark)

See Jacques prepare this dish and get the recipe here (starts at about the 2 min. 18 sec. mark)