Skillet Chicken with Potatoes and Mushrooms

Ingredients

• 4 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola, vegetable, or light olive oil
• 3/4 pounds fresh oyster mushrooms, or other varieties like shiitake or maitake
• 1 pound fingerling potatoes, sliced in half lengthwise
• 1 medium onion, finely chopped
• 1 1/2 cups homemade or store-bought low sodium chicken broth
• 1 tablespoon cold butter
• 2 tablespoons fresh juice from one 1 lemon
• 2 tablespoons chopped parsley leaves

Directions

1. Sprinkle the chicken thighs with salt and pepper. Set a 12-inch skillet over medium-high heat, add 1 tablespoon of the oil, and warm it until the surface glints. Add the mushrooms, season them with salt and pepper, and cook, stirring now and then, until they are browned, 3 to 4 minutes. Scoop them into a small bowl and set them aside.
2. Put the skillet back over medium-high heat and pour in the remaining 1 tablespoon oil; let it get glossy. Arrange the chicken thighs skin-side down, then leave them alone until the skin is golden and crisp, 7 to 9 minutes. Turn the thighs over and brown the second side, another 3 to 4 minutes. Move the chicken to a large plate and set it aside.
3. Add the potatoes to the fat left in the pan. Cook over medium-high heat, stirring and tossing occasionally, until they are lightly browned, 5 to 7 minutes. Stir in the onion and cook, stirring, until it softens slightly, about 2 minutes. Season with salt and pepper.
4. Pour in the chicken stock, scraping the bottom of the skillet to loosen the browned bits. Slide the potatoes off to the side, then return the chicken to the pan with the skin facing up. Bring the liquid to a boil, lower it to a simmer, and cook uncovered until an instant-read thermometer registers at least 165 degrees F in the thighs and the stock has reduced to about a half cup, 18 to 20 minutes. During the last 2 minutes of cooking, place the mushrooms on top so they warm through.
5. Transfer the chicken to a serving platter. Take the skillet off the heat, then stir the butter, lemon juice, and half of the parsley into the sauce and vegetables. Pour everything over and around the chicken, scatter the remaining parsley on top, and serve.