mushrooms - ¾ pound chanterelle mushrooms cut into bite-size pieces
shallots - 1 tablespoon finely chopped
garlic - 2 large cloves finely chopped
thyme - 1 tablespoon fresh leaves, plus extra for garnishing
lemon - 1 halved for seasoning
Olive oil for seasoning
Instructions
1. Preheat oven to 400 degrees.
2. Thoroughly season chicken with salt and pepper. Melt half the butter in a large, heavy, oven-proof skillet over high heat. Lay chicken into pan, skin-side down. Arrange whole cipollini onions in pan around chicken. Brown chicken until skin is golden and crisp, about 5 minutes. Flip chicken and transfer pan to oven. Roast until chicken is cooked through and onions are tender, 10-15 minutes.
3. Meanwhile, sauté mushrooms- Melt remaining butter in a medium, heavy pan over medium-high heat. Add mushrooms and season with salt and pepper. Sauté until mushrooms brown around edges, about 5 minutes. Add shallots and cook until softened, 2 minutes. Stir in garlic and thyme, and cook until aromatic, 1-2 minutes. If sauté gets too dry, add water, a tablespoon at a time, to prevent burning.
4. Remove skillet from oven and spoon sautéed mushrooms over and around chicken and onions. Garnish with thyme leaves and season with a squeeze of lemon juice and drizzle of oil.
Originally Submitted
2/27/2014
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