Salt & pepper
Create the marinade using the last eight ingredients
Throw the thighs in a ziploc bag and add the marinade.
Keep in fridge for at least 24 hours.
Heat up the cast iron skillet using med-high heat
Add the chicken skin side down and cook for 6 minutes.
Flip the chicken and deglaze the pan using the white wine.
Add the olive oil coated mushrooms and onions.
Roast at 425 for 30 minutes.