Chicken Potato Mushrooms Dinner
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
Directions
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Season chicken thighs with salt and pepper.
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.
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.
Add potatoes to the fat in the skillet; cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 - 7 minutes. Add onion; cook, stirring, until slightly softened, about 2 minutes. Season with salt and pepper.
Add chicken stock/broth; deglaze skillet, scraping up brown bits on the bottom. Push potatoes to the side; place the chicken back in, skin side up. Bring liquid to a boil; reduce to a simmer; cook, uncovered, until thighs register at least 165°F on an instant-read thermometer and stock is reduced to about one half cup, 18 - 20 minutes. Place mushrooms back on top during the last 2 minutes of cooking to warm through.
Transfer chicken to serving platter; cover to keep warm.
Turn off heat; stir butter, lemon juice, and half of the parsley into the sauce and vegetables in the skillet.
Pour sauce and veggies over the chicken. Garnish with remaining parsley. Serve.
4 servings.