Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Roasted Chicken Thighs With Chanterelles Recipe
    Lost? Site Map

    Lemon Roasted Chicken Thighs With Chanterelles

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    dicentra's Note:

    Whole Foods.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix together lemon zest and juice, shallot, wine and 1/2 tablespoon of olive oil. Place chicken thighs in a shallow dish and pour lemon juice mixture over them. Cover and refrigerate for 2 to 12 hours.
    2. 2
      Heat remaining olive oil in a sauté pan over medium heat. Add mushrooms and sauté until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside.
    3. 3
      Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
    4. 4
      Preheat oven to 400°F Strain the liquid from the chicken, reserving the shallots and lemon zest and discarding the liquid. Place chicken, shallots, lemon zest, onion, potatoes, thyme, mushrooms and pancetta in a roasting pan. Stir lightly to combine ingredients.
    5. 5
      Roast for 15 minutes. Cover and continue cooking 25 to 30 minutes, basting occasionally, until juices run clear when a piece of chicken is pierced with a knife. Serve immediately.

    Ratings & Reviews:

    • on June 30, 2008

      55

      This dish was so rich and luxurious and delicious! My French friend went mushroom picking and gave me a big bowl of chanterelles and this was the perfect dish for them. I made it a little easier by skipping the sauteing of the mushrooms and pancetta ahead of time. I just sprinkled them on top of the chicken. I also did not drain the marinade from the chicken. I let everything cook in it to make a wonderful sauce. I picked the leftover chicken from the bone and used it with the leftover sauce, mushrooms and pancetta over pasta the next day for lunch. So good!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lemon Roasted Chicken Thighs With Chanterelles

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.4
     
    Calories from Fat 97
    24%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 114.5 mg
    38%
    Sodium 134.5 mg
    5%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 5.2 g
    21%
    Sugars 3.2 g
    12%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    pancetta

    fresh thyme

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites