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Roasted Chicken Thighs with Fragrant Wild Mushrooms
· 4 servings
Chop and arrange in the roasting pan
Cut the mushrooms into larger pieces and dice the onion a bit more coarsely. Place both into 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 with salt and caraway seeds on all sides. Arrange them in the pan on top of the mushrooms and onion. Pour in 1 dl (100 ml) of water and dot the chicken with a few knobs of butter. 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 a side of your choice. Mashed potatoes, tarhonya or rice all work great, but a fresh baguette is also wonderful with this dish.