Pan-Roasted Chicken Thighs with Thai Coconut Sauce

Preheat oven to 425°F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175°F). Remove chicken; keep warm. Discard drippings.

For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.

Spoon sauce over chicken. If desired, serve with lime wedges and additional basil.