Lemon Roasted Chicken Thighs With Chanterelles

Submitted by dicentra

"Whole Foods."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 boneless skinless chicken thighs
• 1 large lemon, juice and zest of
• 1 medium shallot, diced
• 2 tablespoons white wine
• 1 1⁄2 tablespoons extra virgin olive oil, divided
• 1 1⁄2 cups chanterelle mushrooms
• sea salt, to taste
• cracked black pepper, to taste
• 1⁄4 cup diced pancetta
• 1⁄2 medium red onion, cut in wedges through the root
• 4 golden potatoes or 4 new potatoes, cut in large chunks
• 4 sprigs fresh thyme

directions

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. 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. Add pancetta to mushroom pan and brown over medium heat, about 5 minutes. Set aside with mushrooms.
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. 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.

Reviews

[mommycook]

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!