2 bone-in chicken legs, skin-on
4 king oyster mushrooms, halved lengthwise
1 ½ tablespoons unsalted butter
1 ½ teaspoons kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
¼ medium onion, finely chopped
2 tablespoons white wine
2 teaspoons soy sauce
Use a knife to score the chicken along the thigh bone and trim off excess fat. Pierce both sides of the chicken with a fork and season with salt and pepper.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add chicken into the pan, skin-side down, and sear over low heat for about 8–10 minutes or until golden brown, occasionally pressing down for an even sear, then flip.
Add mushrooms into the pan and sear, flipping occasionally, for about 5 minutes. Add butter. Once melted, use a spoon to continually baste the chicken and mushrooms with the butter, about 1 minute.
Pierce the chicken with a skewer to check for doneness. If the juice is clear, sprinkle salt and pepper on the mushrooms and transfer both chicken and mushrooms to a plate.
In the same pan, add onion and sauté over medium heat for about 30 seconds, or until soft. Add white wine and soy sauce and bring to a simmer. Turn off the heat, pour the onion sauce over the chicken and mushrooms, and serve.
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