Chicken Potato Skillet Dinner

Ingredients

1 pound fingerling or red potatoes, halved lengthwise

1 tablespoon plus 1 teaspoon coarse sea salt

1/4 cup whole wheat flour

1/2 teaspoon freshly ground black pepper

1 pound skinless, boneless chicken thighs

4 tablespoons extra virgin olive oil, divided use

8 ounces chicken sausage links, cut into 2" slices

8 ounces button mushrooms, halved

1 yellow onion, halved and sliced into thin sections

4 garlic cloves, finely minced

1/2 teaspoon rosemary needles

1 cup white wine

2 cups homemade or store-bought low-sodium chicken broth

Directions

Place the potatoes in a large pot and fill three-quarters with water; add the tablespoon of salt.
Bring to a boil and cook for 7 minutes. Drain and set aside.
In a large bowl, mix the flour, teaspoon of salt, and pepper.
Cut each chicken thigh into thirds and toss in the flour mixture to coat; place next to your stovetop.
Heat a large skillet or wok over medium heat.
When hot, add 2 tablespoons olive oil and add the sausage slices.
Cook for 5 minutes, flip with tongs, and cook for another 5 minutes.
Move the sausage to the outside of the pan and add the chicken thighs; brown them on all sides.
Add the mushrooms and sauté until browned on the edges.
Use a slotted spoon to transfer the meat and mushrooms to a bowl next to your stovetop.
Add the rest of the olive oil and the onions to the hot skillet and cook for 5 minutes, until soft.
Add the potatoes in one layer, sprinkle with the garlic and rosemary, and let cook undisturbed for 5 minutes to brown the edges; flip and repeat.
Transfer the potatoes to the bowl with the meat and deglaze the skillet with the wine, scraping up any bits from the bottom of the pan.
Let the wine reduce by half.
Add the meat and vegetables back to the skillet along with the chicken stock.
Bring the liquid to a boil, then lower the heat to a simmer and let the stock cook down until it thickens to a sauce and an instant-read thermometer registers 165°F when you test a few pieces of the thighs.

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