Description

This easy to make chicken dinner is a life saver on busy days. You still want a satisfying and comforting meal even when there isn't a lot of time. Prep as much as possible in advance to save you time, if you would like. Serve with a side salad and a crus

Ingredients

• 4 bone-in, skin-on chicken thighs, about 1 1/2 lb.
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2 T. canola, vegetable, or light olive oil
• ¾ lb. fresh oyster, shitake or maitake mushrooms
• 1 lb. fingerling potatoes (about 4 c.), sliced in half lengthwise
• 1 medium onion, finely chopped (about 1 c.)
• 1 ½ c. low-sodium chicken stock/broth
• 1 T. cold butter
• 2 T. freshly squeezed juice from 1 lemon
• 2 T. chopped fresh parsley leaves

Steps

1. Season chicken thighs with salt and pepper.
2. Heat 1 T. oil in a 12-inch skillet over medium-high heat until shimmering; add mushrooms; season with pepper; cook, stirring occasionally, until browned, 3 - 4 minutes; season with salt; transfer to a small bowl and set aside.
3. Return skillet to medium-high heat; add remaining oil; heat until shimmering. Add chicken thighs skin-side down; cook without moving until golden brown and crisp, 7 - 9 minutes. Flip; cook until browned on second side, another 3 - 4 minutes. Transfer to a large plate/platter; set aside.