They say never to apologize for your cooking, and unless someone dies from hysterical tastebud euphoria or E. coli, I never will. In fact, the first time I tried this, I ruined the sauce so badly that I had to improvise into a cream sauce, which became delightfully unapologetic. And okay, this recipe is staggeringly similar to that accidental recipe,
crispy chicken thighs in a mushroom cream sauce, which I won't usually repost. But since it took me three tries to get this right, I'd like to post the recipe and process that inspired this whole adventure, given that it is actually delicious when done correctly. Plus, this original recipe has no added fat or carbs, making it relatively healthy. I'm still amazed by this style of cooking chicken - dry, with the lid on, yet yielding a crispy delicious skin that rivals the best hand-battered southern fried chicken. Unreal.
Having made this now enough times to get the method sorted out, I will modify the original recipe slightly with double the chicken, so that you can serve twice the number of meals. But you can't crowd the pots, so shoot for 4 thighs per cooking vessel unless you have the world's largest dutch oven.
