Do Good’s Marry Me Chicken

A chicken dish you can build a romance around. Our version of the infamous “Marry Me Chicken” features zingy balsamic vinegar, earthy shiitake mushrooms, fresh thyme, and sun-dried tomatoes – all orbiting around the star of the show, Do Good Chicken’s boneless, skinless chicken thighs. It’s a lifetime commitment at first bite.

1. Preheat the oven to 375F. Add flour, 1 1/2 tsp. salt and 1/4 tsp. black pepper to a large mixing bowl. Add Do Good Chicken thighs and shake to evenly coat all sides.
2. In a large oven safe skillet or dutch oven, add 2 tbsps. butter and 1 tbsp. olive oil and heat over medium-high heat. Add mushrooms and let cook undisturbed for 3 minutes, or until a deep golden brown develops on one side. Stir, then continue cooking for another 2-3 minutes. Season with 1/2 tsp. salt and black pepper and thyme. Add white vinegar and scrape the bottom of the pan to release any brown bits. Transfer the mushrooms to a bowl and set aside.
3. Heat the remaining 2 tbsps. butter and 1 tbsp olive oil in the same pan over medium high heat. Add chicken and cook until evenly browned, about 8 minutes. Flip and add the chicken stock and add to the oven and cook for 10 minutes, until the chicken is cooked through.
4. Remove the pan from the oven and transfer the chicken to a plate. Add the garlic and sun dried tomatoes to the pan and bring to a boil. Once boiling, add the white wine and cook for 3-4 minutes until the sauce has reduced and thickened.
5. Turn off the heat and add the balsamic vinegar and heavy cream. Stir to combine, taste and adjust seasonings as needed. Transfer the chicken thighs back to the pan and top with the mushrooms. Garnish with fresh thyme.