Chicken Thighs with Wine Sauce

Remove the skin and cartilage from the chicken thighs

Cut each one in half

Cook the cartilage and skin in 3 cups of seasoned water with salt, black pepper, chopped onion, and mushroom stems for about 25 minutes

Add the chicken thighs and cook for another 25 minutes

Wash the mushrooms carefully

Fry the mushrooms in butter

Remove the mushrooms

Add the chicken thighs, drained and dried, and fry for about 5 minutes per side or until lightly browned

Season with salt and black pepper and place on a platter

Add the wine to the pan and scrape the bottom

Place over the chicken thighs and garnish with the mushrooms

Serves 4 (1 serving = 362 calories)