Chicken and Mushrooms

Step 1

Prepare the sauce: In a small bowl, whisk together the balsamic vinegar, honey, kosher salt, black pepper, and dried thyme. Set aside.

Step 2

Season the chicken thighs with kosher salt and black pepper.

Step 3

Heat the ghee in a large (12-inch) nonstick skillet over medium heat, swirling to coat. Add the chicken thighs in a single layer and cook, undisturbed, for 7 minutes. Flip the chicken pieces and cook until cooked through, about 7 more minutes. Remove to a plate and cover with foil to keep warm.

Step 4

Add the mushrooms to the same skillet with a splash of water (about 2 tablespoons). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.

Step 5

After the mushrooms have started reducing a bit in volume, stir in the garlic.

Step 6

Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned, and the liquid that they have released has evaporated, 5-7 minutes.

Step 7

Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.

Step 8

Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.

Step 9

Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve immediately.