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Cooking
Roasted Chicken Thighs with Fragrant Wild Mushrooms
· 4 servings
Chop and arrange in the roasting dish
Cut the mushrooms into larger chunks and chop the onion into coarser 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.
Add the chicken
Season the chicken pieces with salt and caraway seeds on all sides. Arrange them in the roasting dish on top of the mushrooms and onion. Pour in 1 dl (100 ml) of water and dot a few pieces of butter over the chicken. Cover with a 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). After that, 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 little more water if needed.
Serving tip
Serve with your side of choice. Mashed potatoes, tarhonya or rice all work great, but fresh crusty bread is delicious too.