Pan-Roasted Chicken Thighs with Chanterelle Mushrooms (PDF)
Recipe 290 of 365
Serve the chicken over rice (which you can start before you begin cooking the chicken) or couscous (started when the chicken goes into the oven), or with a slice of good, crusty bread – either way, you’ll want that extra white wine sauce.
TIME: 30 minutes total
MAKES: 2 servings
2 chicken thighs (skin on or off, bone in or out)
Salt and freshly ground pepper
2 teaspoons chopped fresh thyme
2 teaspoons olive oil
1 large shallot, finely chopped
1/2 pound fresh chanterelle mushrooms, ends trimmed, wiped clean, and sliced
1/2 cup dry white wine
2 packed tablespoons chopped fresh parsley
2 teaspoons unsalted butter
Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper, and rub with the thyme. (If the thighs are boneless and flop open, fold them closed and treat as if whole.)
Heat an ovenproof skillet over medium heat. When hot, add the oil, and brown the chicken for 5 minutes per side. Transfer the chicken to a plate, and add the shallots to the pan. Season with salt and pepper, and cook for 2 minutes, stirring. Add the mushrooms, season, and cook for a minute or two more. Add the wine to the mushrooms, bring to a boil, and nestle the chicken into the pan along with everything else. Transfer the pan to the oven and roast 10 minutes if the chicken is boneless, or about 15 minutes if the bone is in, or until the inside measures 165 degrees on an instant-read thermometer.
Take the chicken out of the oven. Scooch the chicken to one side of the pan, and add the parsley and butter into the mushrooms, stirring until the butter has melted. Serve in bowls, over rice or couscous.