Chicken Thighs with Mushrooms and Shallots
- 1-1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 4 Tbsp clarified butter, divided
- 8-10 oz mushrooms, ends trimmed, with stem intact
- 1 cup sliced shallots
- 1 cup peeled pearl onions, cut in half
- 4 cloves garlic, smashed
- Olive oil, about two Tbsps
- 8 bone-in and skin-on chicken thighs
- 1/2 cup chicken stock, warmed
Preheat oven to 350° F.
Salt and pepper the chicken well.
Heat a large oven-safe pan or skillet over medium-high heat until warm. Add 3 Tbsp clarified butter to the pan and stir to combine. Add mushrooms and cook 4-6 minutes covered. Remove and set aside.
In the same pan, add the remaining 1 Tbsp clarified butter, the shallots and the pearl onions, and cook for 3 minutes, stirring to combine and avoid burning. If sticking occurs, add a glug of olive oil. Then add the garlic and cook for 1 more minute. Remove and set aside.
Increase the heat a bit and add another glug of olive oil to the pan. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove the chicken from the pan and set aside.
Pour out the excess oil from the pan, leaving the delicious crispy bits. Place the mushrooms on the bottom, then the onions, then return the chicken to the pan and pour the chicken stock over.
Place the pan in the oven and bake covered for 30-40 minutes. Remove the lid for the last 10 minutes to brown. Remove from the oven and serve.