Transfer the cooked chicken to a warm plate and keep warm. Return the skillet to the stovetop, leaving any chicken fond in the skillet.
This pan-roasted chicken with sunchokes and mushrooms is so delicious and easy to prepare. We add a little extra oomph with chopped Chinese chives and a punch of umami flavor with soy sauce.
So, what are sunchokes? Sunchokes are the tuberous root vegetable that is part of the sunflower family. The flavor of sunchokes is a bit tangy, sweet, and nutty. They can be eaten raw or cooked. In this recipe, we cook them for about 5 minutes per side which allows them to crisp up around the edges and they still maintain a bit of crunch. Best part? You don’t need to peel a sunchoke!
The only bad part about sunchokes is that they can you make you a little gassy – hence the nickname, fartichoke. If you’re worried about that, reduce the number of sunchokes you use or use a mix of sunchokes and baby potatoes to offset it!
If you liked this recipe for pan-roasted chicken with sunchokes and mushrooms, check out this amazing Honey Mustard Chicken Thighs recipe.
Pan-Roasted Chicken with Sunchokes
Equipment
- Saucepan
- Ovenproof skillet
Ingredients
- 4 bone-in skin-on chicken thighs, patted dry
- 1 tablespoon neutral cooking oil
- 2 cups white rice
- 1 tablespoon butter optional
- 1 tablespoon neutral cooking oil
- 1 small yellow onion peeled and diced
- 8 ounces mushrooms sliced
- 5 sunchokes scrubbed and sliced cross-wise
- ½ small bunch Chinese chives
- ¼ cup soy sauce
- ¼ cup water if necessary
- ½ cup loosely packed microgreens optional
- 1 tablespoon sesame oil optional
- 1 teaspoon sesame seeds optional
- Salt and pepper to taste
Instructions
Prepare Pan-Roasted Chicken:
- Preheat oven to 400ºF. Pat the chicken dry and season all over with salt and pepper.
- Heat the oil in a wide, ovenproof skillet over medium-high. Add the chicken, skin-side down, and cook without moving for 5 minutes until crispy and golden brown. Flip and transfer to the oven and cook for 25 minutes or until the chicken reaches 160ºF.
- Transfer the cooked chicken to a warm plate and keep warm. Return the skillet to the stovetop, leaving any chicken fond in the skillet.
Prepare Rice:
- Combine the rice and butter in a saucepan with 4 cups water. Bring to a boil, stir once, cover and reduce heat to very low. Cook for 16-18 minutes. Turn off the heat and allow the rice to rest for 5 minutes before uncovering and fluffing with a fork.
Prepare the Vegetables:
- In the same skillet used to cook the chicken, heat the remaining oil over medium heat. Add the onion and cook, stirring often, for 5-6 minutes until softened.
- Add the mushrooms and cook for 6-8 minutes until beginning to soften and turn golden brown. If the oils absorbed all the liquid in the skillet, add a touch of additional oil as necessary.
- Add the sunchokes to the skillet and cook for 5 minutes per side until golden brown.
- Add the soy sauce and scrape up any browned bits stuck to the bottom of the pot. If the skillet seems dry, add the water. Stir in the Chinese chives and cook for 3-4 minutes more. Turn off the heat.
Prepare the Microgreens (Optional):
- Combine the microgreens with the sesame oil and sesame seeds and toss to combine.
To Serve:
- Divide the rice between plates and spoon the cooked sunchokes and mushrooms on top. Place a pan-roasted chicken thigh on each dish and pile the microgreens on top. Enjoy!
