Roast Chicken and Mushrooms with Red Wine Sauce
2 skin-on, bone-in chicken breasts
Kosher salt and freshly ground pepper
2 Tbsp. olive oil
1 lb. oyster mushrooms*, trimmed and torn into pieces
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1/2 c. low-sodium chicken broth
1 c. dry red wine
1/2 tsp. sugar
** THIS is an oyster mushroom. You can also substitute with maitake mushrooms or any other woody mushroom.
1. Pre-heat oven to 375°. Season the chicken with 1/2 tsp. salt and pepper, to taste. Heat a medium skillet over medium-high heat; add 1 Tbsp. olive oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a 9″ x 13″ baking dish, skin-side up; reserve the oil and drippings in the skillet.
2. Toss the mushrooms with the remaining 1 Tbsp. oil and season with salt and pepper; scatter around the chicken in the baking dish.
Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160°, about 30-35 minutes.
3. Meanwhile, melt the butter in the reserved skilled over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar, and 1/4 tsp. salt, and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
4. Spoon some sauce onto a plate; top with a chicken breast and several mushroom pieces. Serve with mashed potatoes or Mashed Cauliflower.