1. Preheat oven to 175F. 2. Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly. 3. Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper. 4. Place chicken into non-stick skillet, skin side down, on high heat. 5. When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low. 6. Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken. 7. Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently. 8. Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan. 9. Cook over high heat for 1 minute, to reduce the liquid a bit. 10. Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve. ---------------------------------------------------------------------------
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