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Chicken with Mushroom Hash

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

"Making hash is a great way to build a dish from odds and ends," Marc Meyer says. In fall, when pears and potatoes are abundant, he combines them with shiitake mushrooms for a rustic hash to serve with crisp roasted chicken.

  1. 4 bone-in chicken breast halves, 8 to 10 ounces each
  2. Salt and freshly ground pepper
  3. 3 tablespoons extra-virgin olive oil
  4. 1 medium onion, finely chopped
  5. 2 baking potatoes, peeled and cut into 1/2-inch cubes
  6. 1/4 pound shiitake mushrooms, stemmed, caps sliced
  7. 2 thyme sprigs
  8. 1/2 cup water
  9. 2 Bosc pears, cored and cut into 1/2-inch pieces
  1. Preheat the oven to 400°. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chicken, skin-side down, and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a baking dish. Roast the chicken for 15 minutes, or until the juices run clear when the breasts are pierced.
  2. Meanwhile, in the same skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the onion and cook, stirring, until barely softened, 3 minutes. Add the potatoes, shiitakes and thyme and cook, stirring, for 2 minutes; season with salt and pepper. Add the water, cover and cook until the potatoes are browned, about 7 minutes. Add the pears, cover and cook over moderately low heat until crisp-tender, about 3 minutes longer. Discard the thyme. Transfer the chicken to plates and serve with the hash.

Suggested Pairing

Silky Pinot Noir.

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