For those of you who like eating culinary masterpieces, here is a chance for you to get your five-star fixing without having to shell out some serious big bucks.

This is Jacques Pepin’s recipe shown in his Fast Food My Way TV program.

Ingredients: (serves 4)

4 chicken thighs, skin on

3/4 teaspoon salt

3/4 teaspoon black pepper

1 cup onion, diced

1 1/2 tablespoons chopped garlic

3 cups white mushrooms, washed and diced

1 tablespoon chives, chopped

Procedure:

1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren’t sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.

3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Continue to cook for one minute over high heat until the sauce reduces.

4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

Do make sure that you stop turning the chicken on the oil once it turned a light golden brown because it won’t taste that good once the chickens get overly cooked. Pair this dish with some nice Brussel sprouts and you’ll have the perfect pick-me-up.