Pan-Roasted Chicken Thighs With Chanterelle Mushrooms
2 servings
Serve the chicken over rice, couscous -- or with some good, crusty bread to mop up the extra white wine sauce.
Read more about this recipe at hogwash.
2 chicken thighs
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
prep: 5 minutes
total: 35 minutes
ovenproof skillet
meat thermometer
1. Preheat the oven to 400F.
2. Season the chicken on both sides with salt and pepper, and rub with the thyme.
3. Heat an ovenproof skillet over medium heat. When hot, add the oil, and brown the chicken for 5 minutes per side.
4. Transfer the chicken to a plate. Add the shallots to the pan, season with salt and pepper, and cook for 2 minutes, stirring.
5. Add the mushrooms, season with salt and pepper, and cook for a minute or two more.
6. Add the wine to the mushrooms, bring to a boil, and nestle the chicken into the pan along with everything else.
7. Transfer the pan to the oven and roast 10 minutes if the chicken is boneless; about 15 minutes if the bone is in; or until the inside measures 165F on an instant-read thermometer.
8. Take the chicken out of the oven. Push the chicken to one side of the pan, and add the parsley and butter into the mushrooms, stirring until the butter has melted.
