Roast Chicken Thighs with Fragrant Wild Mushrooms
·Prepare the ingredients
Cut the mushrooms into larger pieces and the onion into a rough dice. Put both into a roasting dish lightly greased with butter. Season with about 1/3 teaspoon of salt, then add caraway seeds, thyme, and pepper.
Prepare the chicken
Season the chicken pieces all over with salt and caraway seeds. Arrange them in the roasting dish on top of the mushrooms and onion. Pour in 100 ml of water and dot the chicken with a few knobs of butter. Cover with a lid.
Roast the chicken
Roast in an oven preheated to 200°C. For the first 20 minutes, roast the chicken skin-side down (the nicer side facing down). Then turn it over and roast for another 10 minutes, covered. For the last 10 minutes, uncover the chicken. Baste it occasionally with the pan juices, adding a splash of water if needed.
Serve
Serve with a side of your choice. Mashed potatoes, tarhonya, or rice all work great – but a fresh baguette is delicious too.
