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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Skillet Chicken w/Mushrooms & Caramelized Onions   
    Categories: Poultry, Vegetables, Mushrooms, Cheese, Herbs   
         Yield: 4 servings   
       
         5 tb Olive oil   
         2 tb + 2 ts sherry vinegar   
         2 ts Honey   
         1 ts Dijon mustard   
       1/4 ts Red-pepper flakes   
              Salt & black pepper   
     1 1/2 lb Boned, skinned chicken   
              - thighs; in 3" pieces   
         2 md Yellow onions; thin sliced   
        12 oz Cremini mushrooms; stemmed,   
              - thin sliced   
       1/2 c  Fresh flat-leaf parsley or   
              - dill leaves & fine stems;   
              - rough chopped   
       1/4 c  Grated Parmesan or pecorino   
              Bread or cooked pasta; to   
              - serve   
       
     In a large mixing bowl, combine 2 tablespoons oil, 2   
     tablespoons vinegar, the honey, mustard, red-pepper   
     flakes and 1 teaspoon salt; whisk until smooth. Pat the   
     chicken dry and season with salt and pepper, then add to   
     the mixture, coating it well. Set aside at room   
     temperature, stirring it once while you make the onions.   
        
     Heat a 12" cast-iron or heavy skillet over medium-high   
     until very hot, 1 1/2 to 2 minutes, then add the onions   
     in an even layer. Season with salt, then cook, mostly   
     undisturbed, for 4 minutes more, stirring every minute   
     or so. Add the mushrooms, season with salt, and stir to   
     combine. (It will look overcrowded and that's OK.) Allow   
     to cook mostly undisturbed until the mushrooms shrink   
     and start to brown, about 4 minutes, stirring every   
     minute or so   
        
     Stir in the remaining 3 tablespoons olive oil and allow   
     the onions to cook until they start to color, stirring   
     and lowering the heat as necessary to avoid burning,   
     about 2 minutes. Push the onions and mushrooms to the   
     edges of the skillet, then add the chicken pieces to the   
     center. Pour any remaining marinade (there will be very   
     little) over the onions and mushrooms. Cook undisturbed   
     for 4 to 5 minutes, then combine the chicken and   
     vegetables and cook, stirring occasionally, until the   
     chicken is cooked through, about 10 minutes more.   
     (Reduce the heat to medium if the onions look like they   
     are burning at any point.)   
        
     Add the remaining 2 teaspoons sherry vinegar, stirring   
     and scraping up anything on the bottom of the skillet.   
     Season to taste with salt.   
        
     Remove from the heat and top with the parsley and   
     cheese, if using. Serve with bread or pasta.   
        
     By: Yasmin Fahr   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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