Crispy Chicken Thighs

I went searching for a new recipe that included chicken thighs and shitake mushrooms and I ran across this one . . . it definitely did not disappoint.  The skin on the chicken thighs was super crispy and the flavor was fantastic!

1 Tbsp olive oil

1 cup thinly-sliced shallots

Kosher salt

6 bone-in, skin-on chicken thighs

3 oz Monterey Umami Stir Fry sliced shiitake, oyster and baby bella mushrooms

6 garlic cloves, peeled and minced

1/4 tsp freshly ground black pepper

1 cup chicken stock

1 tsp fish sauce

1/4 cup sliced green onions

1/4 cup roughly chopped fresh parsley

Preheat the oven to 450 degrees.

Heat a 12" oven-safe heavy skillet over medium heat.  Add the olive oil and sliced shallots and a sprinkle of salt.  Cook until the shallots are softened, stirring occasionally, 5 - 10 minutes.  

Sprinkle kosher salt liberally (about 2 tsp) on both sides of the chicken thighs.

Thinly slice the mushrooms.

Once the shallots have wilted, add the sliced mushrooms and garlic to the pan.

Stir-fry for about a minute or until aromatic.  Transfer the vegetables to a plate.  

Return the pan to the stovetop, wipe out any remnants with a paper towel and increase the heat to medium-high.  Sear the chicken thighs, skin-side down, in the hot pan until nicely browned and crispy, about 5 minutes. 

While the skin is crisping, add freshly ground pepper to the meaty side.  

When the skin is golden brown, flip the pieces over and cook for 2 minutes more. 

Stir the fish sauce into the broth and pour it into the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms and garlic back to the pan, tucking them in between the chicken pieces.  Make sure not to cover the skin.  

Transfer the pan to the hot oven and roast the chicken for 15 - 20 minutes or until the internal temp of the chicken is165 degrees.  

Slice the scallions and parsley.

Remove from the oven and garnish with sliced scallions and parsley.