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Perfectly seared chicken thighs with crispy skin served over creamy mushroom and potato sauce in a single skillet. This one-pan meal combines tender, juicy chicken with earthy mushrooms and tender potatoes in a savory white wine and broth base.
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Place chicken thighs skin-side down in a large, cold skillet. Turn heat to medium-high.
Season the top side of the chicken with salt and pepper.
Cook for about 10-15 minutes, until the skin is deeply golden brown and crispy. Flip the chicken, season the other side, and cook for another 5-7 minutes until cooked through.
Remove the chicken from the skillet and set aside on a plate.
Add butter to the same skillet and let it melt in the chicken drippings.
Add the diced onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms and cook until they have released their moisture and started to brown, about 5-7 minutes.
Stir in the dried thyme and minced garlic, and cook for another minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir to combine, cooking for about a minute to cook out the raw flour taste.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the halved baby potatoes to the skillet and stir to coat them in the sauce.
Pour in the chicken broth and bring the mixture to a simmer.
Cover the skillet, reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Uncover and stir. The sauce should have thickened.
To serve, spoon the potato and mushroom mixture into bowls.
Place the crispy chicken thighs on top.
Garnish with fresh chopped parsley before serving.
Written automatically by CookOS, not by the creator.
Store cooled dish in an airtight container for up to 2 days. Reheat gently on the stovetop over medium-low heat for 10-12 minutes, stirring occasionally, until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Increase the initial skin-side-down cooking time to 15-20 minutes to ensure the thicker meat cooks through, then add 2-3 minutes on the flipped side.
Starting skin-side down in a cold skillet allows the fat to render slowly and evenly, creating the crispy, golden skin over 10-15 minutes without burning.
Substitute with 1/2 cup low-sodium chicken broth or vegetable broth. Skip the deglazing step and add it directly to the mushroom mixture.
Cook the chicken and sauce fully, cool, refrigerate for up to 2 days, then reheat gently on the stovetop over medium-low heat until warmed through, about 10-12 minutes.
They are fork-tender when a fork easily pierces the halved potato with no resistance, typically after 15-20 minutes of simmering at medium-low heat.
