One-Pan Chicken & Mushrooms

Name: One-Pan Chicken & Mushrooms
Total time: 30 min
Ingredients: 1 tablespoon vegetable or other neutral-flavored cooking oil; 4 bone-in, skin-on chicken thighs; salt and ground black pepper to taste; 8 ounces mixed mushrooms (such as oyster, hen-of-the-wood, chanterelle), torn into bite-sized pieces; 1 tablespoon sherry vinegar; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh parsley

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Total: 30 minutes

Servings: 4

Cost: $7.33 /serving

Author : Caroline Chambers

Ingredients

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1 tablespoon vegetable or other neutral-flavored cooking oil4 bone-in, skin-on chicken thighssalt and ground black pepper to taste8 ounces mixed mushrooms (such as oyster, hen-of-the-wood, chanterelle), torn into bite-sized pieces1 tablespoon sherry vinegar1 tablespoon unsalted butter1 tablespoon chopped fresh parsley

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Instructions

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Preheat oven to 450°F (230°C). Heat oil in a large cast-iron skillet over medium-high heat. Season chicken thighs generously with salt and pepper; lay into skillet, skin-side down, and cook until chicken skin is golden brown and crispy, 8 to 10 minutes. Flip chicken and add mushrooms and vinegar to skillet, stirring the mushrooms between the chicken pieces to coat in chicken fat and vinegar; season with salt and pepper. Transfer skillet to preheated oven and bake until an thermometer inserted into the thickest part of a thigh reads 165°F(75°C), 10 to 15 minutes. Divide chicken between 4 plates. Stir butter into mushrooms to melt; spoon mushrooms and sauce over chicken and garnish with parsley to serve.