6   chicken thighs, skinned
1    cup fresh mushrooms, sliced #4 blade (to slice, place sideways in hopper) 4    green onions, chopped
1    clove garlic, minced
½  cup (120 ml) Chablis or other dry white wine
1    teaspoon fresh thyme, chopped or ¼ teaspoon dried
2    medium tomatoes cut into wedges
1     tablespoon fresh parsley, chopped


Preheat the Large Skillet over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.

Add mushrooms to skillet, and sweat down, stirring 2-3 minutes. Remove mushrooms and set aside.

Add onions and garlic to pan and sauté until tender, 4-5 minutes. Deglaze skillet with wine, stir in thyme, return the chicken to then pan, and bring to a simmer. Reduce to low-heat, cover, close the vent, and cook 15-20 minutes.

Add tomatoes, and return the mushrooms to the Skillet, cover, close the vent, and cook 2-3 minutes.

To Serve: Place chicken breasts in six individual serving bowl, spoon tomato and mushroom mixture over chicken, top with chopped parsley and serve.