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CHICKEN - ROASTED - Chicken With Chanterelles and Cipollini
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| Roast Chicken With Chanterelles and Cipollinis Serves: 4 | |
| 1 | chicken,, (about 2 pounds), broken into 8 equal-size pieces, breasts halved crosswise |
| Salt | |
| freshly ground black pepper | |
| 1 tablespoon | butter |
| 8 cipollini onions, peeled | |
| ¾ pound | chanterelle mushrooms, cut into bite-size pieces |
| 1 tablespoon | finely chopped shallots |
| 2 large cloves | garlic, finely chopped |
| 1 tablespoon | fresh thyme leaves, plus extra for garnishing |
| 1 | lemon, halved, for seasoning |
| Olive oil, for seasoning | |
1. Preheat oven to 400 degrees.
2. Thoroughly season chicken with salt and pepper. Melt half the butter in a large, heavy, oven-proof skillet over high heat. Lay chicken into pan, skin-side down. Arrange whole cipollini onions in pan around chicken. Brown chicken until skin is golden and crisp, about 5 minutes. Flip chicken and transfer pan to oven. Roast until chicken is cooked through and onions are tender, 10-15 minutes.
3. Meanwhile, sauté mushrooms: Melt remaining butter in a medium, heavy pan over medium-high heat. Add mushrooms and season with salt and pepper. Sauté until mushrooms brown around edges, about 5 minutes. Add shallots and cook until softened, 2 minutes. Stir in garlic and thyme, and cook until aromatic, 1-2 minutes. If sauté gets too dry, add water, a tablespoon at a time, to prevent burning.
4. Remove skillet from oven and spoon sautéed mushrooms over and around chicken and onions. Garnish with thyme leaves and season with a squeeze of lemon juice and drizzle of oil.
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