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Season the chicken thighs with salt and pepper on both sides.
Place a large skillet with olive oil over high heat and let the oil heat for a moment. Add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the salsa to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken.
Preheat oven to 375 degrees.
Meanwhile, heat a drizzle of olive oil in a skillet; add mushrooms and sauté until soft and browned, about 10 minutes,.