Jacques Pepin’s Crusty Chicken Thighs with Mushroom Sauce is shown augmented with broccoli and cherry tomatoes. Next Sunday, July 14, is Bastille Day, a holiday celebrated in France with enthusiasm, delicious food, and fireworks. I mark the holiday by cooking a recipe thought up by one of my favorite French chefs. This year, a delectable chicken dish from Jacques Pepin will be my delicacy.
2. Place skillet over high heat and when thighs start sizzling reduce heat to medium, cover tightly and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat oven to 200 degrees. If chicken seems to be cooking too fast after 10 minutes or so, reduce heat to low. The skin of the chicken should be very crisp and brown. Place chicken skin side up on rimmed baking sheet or ovenproof platter and place in oven.
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