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Cooking
Roast Chicken Thighs with Fragrant Wild Mushrooms
· 4 servings
Chop and arrange in the roasting pan
Cut the mushrooms into larger chunks and the onion into a coarser dice. Place both in a roasting pan lightly greased with butter. Season with about 1/3 teaspoon of salt, then add caraway seeds, thyme and pepper.
Add the chicken
Season the chicken pieces all over with salt and caraway seeds. Arrange them in the pan on top of the mushrooms and onion. Pour in 1 dcl of water and dot the chicken with a few knobs of butter. Cover with the lid.
Roasting
Roast in an oven preheated to 200°C. For the first 20 minutes, roast the chicken skin-side down (the nicer-looking side facing down). Then turn it over and roast for another 10 minutes, covered. For the final 10 minutes, roast the chicken uncovered.
Basting
Baste the chicken occasionally with the pan juices as it roasts. Add a splash more water if needed.
Serving tip
Serve with your favorite side. Mashed potatoes, tarhoňa (Hungarian egg pasta) or rice all work great — but a fresh baguette is delicious too.