Roast Chicken with Chanterelles and Cipollini Mushrooms

Slow Cooking Fast, Eric Korsh
Roast Chicken with Chanterelles and Cipollini Mushrooms
Roast Chicken with Chanterelles and Cipollini Mushrooms

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • Roasting Chicken, 2 lbs, cut up, breasts halved crosswise

  • Salt and pepper

  • 1

    T Butter

  • 8

    Cipollini onions peeled

  • 3/4

    lb chanterelle mushrooms bite size pieces

  • 1

    T finely diced shallots

  • 2

    large garlic cloves, finely chopped

  • 1

    T fresh thyme, plus for garnishing

  • 1

    lemon halved for seasoning

  • Olive oil for seasoning

Directions

1. Preheat oven 400 deg. 2. Thoroughly season chicken with S & P. Melt butter over high heat in large, heavy skillet, oven proof. Lay chicken in skin down. Arrange whole onions around chicken. Brown until skin is golden and crisp about 5 mins. Flip chicken, transfer to oven. Roast until chicken is cooked and onions are tender, 10-15 3. Meanwhile, sauté mushrooms in remaining butter, melted. Season with S & P. Sauté til brown around edges, about 5 mins. Add shallots and cook til soft, about 2 mins. Stir in garlic and thyme, cook1-2 mins. If dry, add water 1 T water at a time to prevent burning. 4. Pour mushroom sauce over chicken and onions. Garnish with thyme leaves, season with a squeeze of lemon and drizzle oil.

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