Stuffing-Topped Chicken

Directions

1. 1
   Position rack in upper third of oven; preheat broiler.
2. 2
   Heat 1 tablespoon oil in a large ovenproof skillet over medium heat.
3. 3
   Add celery and shallot; cook, stirring, until the shallot begins to brown, about 2 minutes.
4. 4
   Add bread and poultry seasoning; cook, stirring, until the celery has softened and the bread begins to crisp, 2 to 3 minutes.
5. 5
   Transfer the stuffing to a medium bowl and toss with 1/4 cup broth; set aside.
6. 6
   Wipe out the pan.
7. 7
   Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl.
8. 8
   Whisk the remaining 1 1/4 cups broth with the remaining 2 tablespoons flour in a small bowl and set aside.
9. 9
   Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
10. 10
    Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.
11. 11
    Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes.
12. 12
    Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more.
13. 13
    Spoon the reserved stuffing over the chicken mixture.
14. 14
    Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.
15. 15
    TIPS & NOTES:.
16. 16
    Shopping tip: Look for salt-free poultry seasoning near other spice mixes.
17. 17
    If you can only find poultry seasoning with salt, reduce the salt to 1/8 teaspoon.
18. 18
    Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
19. 19
    After trimming, you'll have four 4-ounce portions.