One Pot Chicken, Mushrooms,and Potatoes

Hey guys! I made this dinner last night. I wanted to do a chicken and mushrooms of some sort. I thought of doing my creamy chicken and mushrooms, but I wanted something lighter. I had some beautiful potatoes I got at the farmer’s market, so I decided to make this dish. It was pretty delicious! I hope you will give it a try.

One Pot Chicken, Mushrooms and Potatoes

Ingredients
1 whole chicken cut in to pieces (on sale, so use whatever chicken you have.)
2 tablespoons oil
1 container of mushrooms, sliced
1 small bag or container of red potatoes- about 8 (you could use golden or fingerling) sliced in half lengthwise
1 medium onion, chopped
About 1 cup liquid- I used a combo if wine and chicken broth- you could also add water if needed
1 tablespoon cold butter
2 tablespoons white wine vinegar
fresh herbs- rosemary, sage, tarragon, and parsley

Directions

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a pot on medium/high heat until oil begins to shimmer- I used a dutch oven, but you could use a large cast iron skillet. Add chicken 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 3-4 minutes. Transfer to a large plate and set aside.

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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. Add the onion and cook, stirring, until slightly softened, about 4 minutes. Season with salt and pepper. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, about 3- 4 minutes. Stir in half or your chopped herbs.

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Next, Add the wine/chicken stock to 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. Add your pat of butter to the sauce. This gives it a nice rich finish. Add the rest of your fresh herbs on top.

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