SKILLET CHICKEN WITH ONIONS, PEAS, MUSHROOMS

2 tbsp. canola oil, plus more if needed

1 onion, chopped

2 cloves garlic, minced

tsp. salt, about

8 oz. sliced mushrooms

4 skin-on, bone-in chicken thighs

Freshly ground pepper

1 cup dry white wine

1 cup peas, frozen or fresh

1 tbsp. chopped fresh oregano (or 1 tsp. dried)

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions and garlic, seasoning them with a generous pinch of salt. Cook, stirring occasionally, until onions soften, about 6 minutes. Stir in the mushrooms, seasoning with a pinch of salt; turn the heat up to medium-high. Cook until mushrooms are browned and have given up their liquid, 5 minutes.

Transfer the onions and mushrooms to a bowl. Add another tablespoon oil to the skillet if needed to cook the chicken. Season the chicken with salt and pepper; place in the skillet, skin side down. Cook, turning once, until browned on both sides, about 12 minutes total.

Pour in the wine; turn the heat to low. Simmer until chicken is cooked through, about 15 minutes. Return the onions and mushrooms to the skillet; add the peas and oregano. Stir to coat the vegetables with the pan juices. Cook until heated through. Taste for seasonings.

Makes 2 servings.

Joe Gray

Chicago Tribune