Chicken Ragoût with Shiitakes & New Potatoes

• 3 Tbs. extra-virgin olive oil
• 1/2 lb. fresh shiitake mushrooms, stemmed and quartered
• 3/4 lb. baby red potatoes, quartered
• 1 cup frozen pearl onions
• 8 cloves garlic
• 2 Tbs. all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken thighs, 6 to 7 oz. each
• 1 tsp. fresh thyme leaves
• 1 cup homemade or low-salt chicken broth
• 3 Tbs. thinly sliced chives

Heat 2 Tbs. of the oil in a 12-inch skillet over medium- high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften, 2 minutes (don’t worry if they stick a little). Add the potatoes and cook until they begin to brown lightly, 4 to 5 minutes. Add the onions and garlic and cook until the onions are thawed and the mixture begins to brown, 3 minutes. Transfer the mixture to a bowl.

Return the skillet to the stove and heat the remaining 1 Tbs. oil over medium-high heat. Spread the flour on a plate. Season the chicken thighs generously with salt and pepper and dredge the thighs in the flour, shaking off any excess. Cook the chicken until browned on one side, 4 minutes. Flip the chicken and cook until the other side is browned, another 4 minutes. Stir in the mushroom mixture and the thyme and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits in the skillet. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer rapidly until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, another 15  to 20  minutes. Serve immediately, arranging the chicken on top of the vegetables and sprinkling with the chives.