Roasting the potatoes separately gives them a crisp texture without the addition of extra fat.
- 1 1⁄2 lb. Yukon gold potatoes, cut into 1" pieces
- 1⁄2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken thighs
- 8 oz. button mushrooms, cleaned and quartered
- 1 small yellow onion, thinly sliced
- 1 tbsp. thyme leaves, chopped
- 1⁄2 tsp. crushed red chile flakes
- 4 cloves garlic, thinly sliced
- 1⁄2 cup chicken stock
- 2 tbsp. finely chopped parsley
- Poached eggs, for serving (optional)
Heat an oven to 400°. Place potatoes on a rimmed baking sheet and toss with 3 tbsp. oil, salt and pepper; bake until tender, browned, and slightly crisp, about 40 minutes. Set aside to cool.
Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot and cook, turning once, until browned and cooked through, about 13 minutes. Transfer to a plate and set aside. Add mushrooms to pot, and cook, stirring, until browned, about 6 minutes. Add remaining oil and onion, and cook, stirring, until soft, about 4 minutes. Add thyme, chile flakes, and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Shred reserved chicken and return to pot along with potatoes and stock. Season with salt and pepper, and cook, stirring occasionally, until all ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley; serve with poached eggs, if you like.