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Chicken dinners are an easy go-to meal and they also come with the fun catch phrase "winner winner, chicken dinner," which just happens to be one of my favorites and I try to incorporate it any time I can...
Moving on, this recipe can be made almost any time of year and the potatoes can be substituted for other root vegetables. The basic process is the same: sear the chicken to get the golden, flavorful skin, then brown the potatoes or whatever vegetable you're using, add stock, and then put the chicken back in to finish. Making a quick pan juice of whatever is left finishes off the dish, and serving it with a green salad ensures that you have a more rounded out meal.
The lemon in the dish brightens up the chicken with just the slightest hint of butter for a creamy finish and I just think that mushrooms, chicken and potatoes are a fantastic combination.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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