Name: Lemon Roasted Chicken Thighs With Chanterelles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by dicentra

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Ready In:: 30mins
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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

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

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review by mommycook

6/30/2008

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!

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creation by dicentra

4/6/2008

Whole Foods.