1. Make the marinade.

Combine the following ingredients in a bowl (big enough to fit the chicken – unless the chicken came in a hard plastic container you can just pour the marinade into; more on this below) and whisk together: 

• 2 tablespoons olive oil
• 3 tablespoons sherry vinegar
• 2 teaspoons honey
• 1 teaspoon Greek yogurt
• 1/2 teaspoon paprika
• 1 teaspoon salt

2. Cut up the Chicken.

I really don’t like handling raw chicken, so I’m going to explain what I do here. It involves rubber gloves and good kitchen scissors.

First, I usually buy 1.5 to 2 pounds of chicken thighs in a hard plastic package so that I can just cut up the chicken parts and plop them back into the container they came in. Then I pour the marinade over the top. If you don’t have a hard plastic package, that’s fine. You’ll just need to use a bowl. I usually use one that I can easily rinse and plop straight into the dishwasher when I’m done.

Second, when I’m ready, I get out rubber exam gloves. I put one on my left hand. In my right hand, I hold the kitchen shears. I pick up the chicken in my gloved hand and cut it down into 3-inch pieces. Once I cut off a piece, I let it fall back into the container it came in. If the raw chicken didn’t come in a good container, I instead cut it over the marinade bowl and let the chicken chunks go in there. Mmm.

3. Pour the marinade over the chicken & mix it well.

Mix the chicken around in the marinade using your gloved raw chicken hand until all the pieces are coated in marinade. Then remove the glove straight into the trash. Wash your hands for good measure. 

4. Cook the thinly sliced onion, then the mushrooms.

Slice the onions, thinly. Preheat your pan and 2 tbsp of olive oil over medium heat.  Put the onions into the pan in a single layer. Let it sit for 1 minute before stirring. Only stir a handful of times. Cook for maybe 3-5 minutes, until they are lightly browned. They don’t need to be fully caramelized at this point – they will continue cooking as you add the other ingredients to the pan.

While the onions cook, cut the mushrooms thinly (see above)! Thin slicing is key to the recipe timing. If you don’t slice thinly, they will take longer to cook. Once the onions are lightly caramelized (picture below), add the mushrooms and continue to cook for another 5 minutes or so. 

5. Add the chicken to the mix.

Push everything to the edges of the pan, a bit like a nest with no middle (see below).

Put the chicken in the nest – pour the marinated chicken into the middle of the nest and let it sit there for about 5 minutes without stirring. Then stir everything together and cook for another 10 minutes, stirring intermittently, until the chicken is cooked through and the sauce reduced. 

6. Make the salad.

While the chicken cooks, throw together the following:

• 5 ounces of arugula (washed)
• 1 shallot (thinly sliced)
• 1/4 cup shredded parmesan cheese (I use a vegetable peeler to get good long but thin pieces of cheese)
• olive oil (about 1-2 tbsp)
• balsamic vinegar (about 1-2 tbsp) 

6. Add the vinegar.

Once the chicken is cooked through, sprinkle with 1 tbsp sherry vinegar and stir. Scatter with dill (or don’t). 

7. Enjoy!