Tuscan Chicken and Mushroom Skillet

This kind of tasted like Cassoulet with chicken instead of sausage.  Still it was pretty good.  D and I both agreed the flavor picked up for lunch the next day.  But we would both have again.

Tuscan Chicken Skillet

Photo by ALB

Serves 4
Adapted from The Kitchn

Ingredients
1/2 tablespoons olive oil
4 Chicken thighs,  bone-in, skin-on chicken
Freshly ground black pepper
1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
1 tablespoon chopped fresh rosemary leaves 2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can white beans, drained and rinsed
1/2 cup low-sodium chicken broth

Preparation 
Arrange a rack in the middle of the oven and heat to 450°F.

Heat PAM in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the 1/2 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

7 Smart Points (my additions/subtractions at 4 servings)