LEMON ROASTED CHICKEN THIGHS WITH CHANTERELLES
Make and share this Lemon Roasted Chicken Thighs With Chanterelles recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 397.4, Fat 10.8, SaturatedFat 2.2, Cholesterol 114.5, Sodium 134.6, Carbohydrate 41.4, Fiber 5.3, Sugar 3.2, Protein 32.8
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