Skillet Chicken With Mushrooms and Caramelized Onions

40 min4 servings

Pan-seared chicken thighs with caramelized onions and mushrooms in a sherry-mustard glaze, finished with fresh herbs.

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prepPat chicken dry
2 tablespoons olive oil (for marinade)	Whisk marinade until smooth	Season chicken, coat with marinade, set aside		Add chicken & marinade to center, cook undisturbed 4–5 min	Combine chicken & vegetables, cook 10 min until done	Stir in vinegar, scrape pan, season to taste	Top with parsley & cheese, serve with bread or pasta
2 tablespoons sherry vinegar (for marinade)
2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon red-pepper flakes
680 g boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 600 g)	Heat skillet, add onions in even layer, cook 4 min	Add mushrooms, cook undisturbed 4 min until browned	Stir in oil, caramelize onions 2 min, push to edges
340 g cremini mushrooms, stems removed and thinly sliced (about 4 cups)
3 tablespoons olive oil (for cooking)
2 teaspoons sherry vinegar (for finishing)
15 g fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
25 g grated Parmesan or pecorino (optional)

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