Buttery Chicken Thighs Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Onions | 1/4 Cup (16 tbs), finley chopped | |
| 4 chicken thighs (5 oz. each) | ||
| Salt | To Taste | |
| Pepper | 1 | |
| 1 jar (2 1/2 oz.) mushroom stems and pieces, drained | ||
| White wine or water | 1/4 Cup (16 tbs) | |
Directions
1. Place butter and onions in 2-quart (8 x 8) glass baking dish.
2. Microwave on ROAST for about 1 1/2 minutes or until onion is partly cooked. Place chicken thighs, skin side down and thick edges toward outside, in butter-onion mixture. Season with salt and pepper. Cover with plastic wrap.
3. Microwave on HIGH for 15 minutes. Turn chicken over; add mushrooms and wine, and continue cooking on HIGH for 3 to 4 minutes or until thighs are fork tender. Let stand 5 minutes before serving.
2. Microwave on ROAST for about 1 1/2 minutes or until onion is partly cooked. Place chicken thighs, skin side down and thick edges toward outside, in butter-onion mixture. Season with salt and pepper. Cover with plastic wrap.
3. Microwave on HIGH for 15 minutes. Turn chicken over; add mushrooms and wine, and continue cooking on HIGH for 3 to 4 minutes or until thighs are fork tender. Let stand 5 minutes before serving.
Chef
