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1
Position rack in upper third of oven; preheat broiler.
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2
Heat 1 tablespoon oil in a large ovenproof skillet over medium heat.
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3
Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes.
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4
Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes.
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5
Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside.
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6
Wipe out the pan.
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7
Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl.
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8
Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
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9
Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
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10
Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
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11
Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes.
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12
Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more.
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13
Spoon the reserved stuffing over the chicken mixture.
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14
Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.
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15
TIPS & NOTES:.
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16
Shopping tip: Look for salt-free poultry seasoning near other spice mixes.
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17
If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.
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18
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
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19
After trimming, you'll have four 4-ounce portions.
