Skillet Chicken with Potatoes and Mushrooms

Name: Skillet Chicken with Potatoes and Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams bone-in, skin-on chicken thighs (about; 1 Tbsp cold butter; 946 milliliters pound fingerling potatoes (about , sliced in half lengthwise; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh juice from one 1 lemon; 2 Tbsps canola, vegetable, or light olive oil; 355 milliliters homemade or store-bought low sodium chicken broth; 237 milliliters medium onion, finely chopped (about; 340 grams fresh oyster mushrooms, or other varieties like shiitake or maitake; 2 Tbsps chopped parsley leaves

Skillet Chicken with Potatoes and Mushrooms might be just the main course you are searching for. This recipe serves 4. One serving contains 580 calories, 32g of protein, and 35g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of skin-on chicken thighs, butter, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Season the chicken thighs with salt and pepper.

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Salt And Pepper

Chicken Thighs

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering.

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Cooking Oil

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Frying Pan

Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, 3 to 4 minutes.

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Salt And Pepper

Mushrooms

Transfer to a small bowl and set aside.

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Bowl

Return skillet to medium high heat and add remaining tablespoon oil.

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Cooking Oil

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Frying Pan

Heat until shimmering.

Add chicken thighs skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3 to 4s.

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Chicken Thighs

Transfer to a large plate and set aside.

Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes.

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Potato

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Frying Pan

Add the onion and cook, stirring, until slightly softened, about 2 minutes. Season with salt and pepper.

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Salt And Pepper

Onion

Add the chicken stock and deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165°F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes.

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Stock