Roast Chicken and Mushrooms With Red Wine Sauce

INGREDIENTS

• Kosher salt and freshly ground pepper
• 2 skin-on, bone-in chicken breasts (12 to 14 ounces each)
• 1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces
• 1 tablespoon all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 cup dry red wine
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil