Ingredients
- 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
- 3/4 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
Preparation
Step 1
Preheat oven to 400 degrees.
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.
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.
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.