Chicken with Mushroom Hash

1. 1

   Preheat the oven to 400.

2. 2

   Season the chicken with salt and pepper.

3. 3

   In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering.

4. 4

   Add the chicken, skin-side down, and cook over moderately high heat, turning once, until browned, about 6 minutes.

5. 5

   Transfer to a baking dish.

6. 6

   Roast the chicken for 15 minutes, or until the juices run clear when the breasts are pierced.

7. 7

   Meanwhile, in the same skillet, heat the remaining 1 tablespoon of oil until shimmering.

8. 8

   Add the onion and cook, stirring, until barely softened, 3 minutes.

9. 9

   Add the potatoes, shiitakes and thyme and cook, stirring, for 2 minutes; season with salt and pepper.

10. 10

    Add the water, cover and cook until the potatoes are browned, about 7 minutes.

11. 11

    Add the pears, cover and cook over moderately low heat until crisp-tender, about 3 minutes longer.

12. 12

    Discard the thyme.

13. 13

    Transfer the chicken to plates and serve with the hash.

* Per serving · 4 servings · Values may vary.

No additional tips available.