Buttery Chicken Thighs
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chicken thighs||20 Ounce (4 Pieces, 5 Ounce Each)|
|Mushroom stems and pieces||2 1⁄2 Ounce, drained (1 Jar)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
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.