Recipe: <!-- -->Roasted Lemon Chicken Thighs with Chanterelles<!-- -->
Lemony chicken thighs roasted with red onions, golden potatoes, thyme sprigs and chanterelle mushrooms make a pleasing early autumn dinner. If chanterelles aren't in season, substitute another wild...
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Cooking tools:
- Dish
- Whisk
- Microplane
- Citrus press
- Refrigerator
- Skillet
- Stove
- Spoon
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Measuring spoon
- Slotted spoon
- Aluminum foil
- Pastry brush
- Mixing bowl
- Colander
- Fine-mesh sieve
Ingredients
- 2 tablespoons white wine
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 shallot, chopped
- 1 lemon, Zest and juice of
- 8 boneless, skinless chicken thighs
- 1 1/2 cups chanterelle mushrooms
- 1/4 teaspoon fine sea salt
- 1/4 cup diced pancetta
- 4 golden or new potatoes, cut into chunks
- 4 sprigs fresh thyme
- 1/2 red onion, cut in wedges
- 1/8 teaspoon ground black pepper
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