Preheat oven to 425F.
Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme into a large mixing bowl. Toss until evenly coated. Pour into a large cast iron skillet and spread out evenly. Roast for 15 minutes. Toss and cook for another 15 minutes, or until potatoes are fork tender. Remove from oven and place pan over medium heat.
Pour in wine and cook until dissipated, about 2-3 minutes. Pour in broth and cream. Sprinkle with half the chives. Bring to a boil and simmer for 5 minutes. Garnish with remaining chives and serve!
Note: If you do not have a cast iron pan, just cook the mixture in an oven safe pan or baking sheet and then transfer to a stove-top frying or saute pan to finish the recipe off!
Nutrition Information: YIELD: 2 SERVING SIZE: 1
Amount Per Serving: CALORIES: 980TOTAL FAT: 70gSATURATED FAT: 47gTRANS FAT: 1gUNSATURATED FAT: 18gCHOLESTEROL: 67mgSODIUM: 681mgCARBOHYDRATES: 75gFIBER: 6gSUGAR: 11gPROTEIN: 12g
