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Cooking
Roasted Chicken Thighs with Fragrant Wild Mushrooms
· 4 servings
Prep the ingredients
Cut the mushrooms into larger pieces and the onion into a rougher dice. 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.
Prep the chicken
Salt the chicken pieces and season all over with caraway seeds. Arrange them in the roasting pan on top of the mushrooms and onion. Pour in 100 ml (1 dcl) 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-looking side facing down). Then turn it over and roast for another 10 minutes, still covered. For the final 10 minutes, uncover the chicken. Baste it occasionally with the pan juices, and add 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.