Instructions

1. Heat the tablespoon of oil on medium heat in a large cast-iron or heavy-bottomed skillet. Season the chicken thighs generously with salt and pepper.
2. Place the chicken thighs, skin-side down, in the skillet. Cook without moving for 25-30 minutes, until the fat has rendered and the skin is deeply golden brown and crisp. Lower the heat to medium-low if the skin starts to burn before the fat renders completely.
3. Once the fat has rendered out of the skin, turn the thighs and cook for an additional 15-20 minutes, until the meat is golden-brown and cooked all the way through.
4. Transfer the chicken thighs to a plate, leaving the fat in the pan. Add the sourdough croutons, tossing them in the fat to coat evenly. Then leave them alone and let them toast until golden-brown. Transfer to a plate.
5. Add the butter (and a splash of oil if necessary). Add the mushrooms, turn the heat up to medium-high, toss once or twice, and then cover and cook for 10 minutes. Then uncover, turn up the heat to medium-high and cook until the liquid burns off, tossing frequently. Season with crushed red pepper, dried thyme, salt and pepper. Turn off the heat and squeeze the lemon juice over the mushrooms.
6. Stir the croutons back in, then nestle the chicken thighs into the skillet. Serve warm.