Description

This Savory Chicken with Mushrooms and Potatoes recipe offers a comforting, flavorful one-pan meal featuring crispy skin chicken thighs, tender roasted baby potatoes, and sautéed mushrooms seasoned with fragrant herbs. Perfect for a hearty family dinner, it combines simple ingredients with a touch of elegance from white wine and fresh parsley garnish.

Ingredients

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Chicken and Fats

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 tablespoon unsalted butter

Vegetables

1 pound baby potatoes, halved
8 ounces cremini or button mushrooms, sliced
1 small yellow onion, thinly sliced
3 garlic cloves, minced

Herbs and Liquids

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup chicken broth
1/4 cup dry white wine (optional)

Seasonings and Garnish

Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin and season both sides generously with salt and black pepper.
Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat until hot. Place the chicken thighs skin-side down in the pan and sear for 5 to 6 minutes until the skin turns golden and crisp. Flip the thighs and cook for an additional 2 minutes. Remove the chicken from the pan and set aside.
Cook Potatoes: In the same skillet, add the halved baby potatoes. Cook them for about 5 minutes, stirring occasionally to brown them slightly and coat with the flavorful fats left from searing the chicken.
Sauté Vegetables: Add the sliced mushrooms, thinly sliced onion, and minced garlic to the skillet with the potatoes. Sauté all together for about 4 minutes or until the mushrooms begin to soften and the onions become translucent.
Add Seasonings and Liquids: Stir in the dried thyme and rosemary. Pour in the chicken broth and the dry white wine if using, scraping any browned bits from the bottom of the pan to combine the flavors.
Combine and Roast: Nestle the seared chicken thighs skin-side up back into the skillet among the vegetables. Transfer the entire skillet to the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh herbaceous touch.

Notes

You can substitute boneless chicken thighs or chicken breasts; just adjust cooking times accordingly to ensure thorough cooking.
Use Yukon gold or red potatoes as alternatives to baby potatoes for a different texture and flavor.
For a richer sauce, add a splash of cream during the last 5 minutes of cooking.
Omitting the white wine is fine if you prefer a non-alcoholic version; simply increase the chicken broth slightly.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 420
Sugar: 3g
Sodium: 370mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg