An original idea for the table
Thyme-Roasted Chicken with Mushroom & Shallot Toasts
Roasted chicken thighs beside open-faced mushroom toasts, with a light shallot-and-thyme pan sauce instead of a heavy cream sauce.
Paired with Argyle Willamette Valley Pinot Noir 2022
- Serves
- 4 servings
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- About 65 minutes
Make the toasts and mushrooms while the chicken roasts. Cooking time includes a short rest; use temperature, not the clock, for doneness.
Gather
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
- 12 oz (340 g) cremini mushrooms, sliced ¼ inch thick
- 2 medium shallots, peeled and thinly sliced
- 1 garlic clove, finely chopped
- 4 slices sturdy country bread, about ½ inch thick
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- ½ cup (120 mL) low-sodium chicken stock
- 2 teaspoons fresh thyme leaves, divided
- ¾ teaspoon fine salt, divided, plus more to taste
- ¼ teaspoon freshly ground black pepper, divided
- 1 tablespoon chopped flat-leaf parsley
Useful equipment
Rimmed sheet pan, wide skillet, and a food thermometer.
Make
At the stove
Roast the chicken.
Heat the oven to 425°F (220°C). Pat the thighs dry with paper towels. Rub with 2 teaspoons oil, 1 teaspoon thyme, ½ teaspoon salt, and half the pepper. Set skin-side up on the sheet pan, with space between pieces. Roast for about 35–40 minutes, until a food thermometer reads at least 165°F (74°C) in the thickest part of each thigh without touching bone. Continue cooking if needed.
Toast the bread.
While the chicken roasts, brush the bread with 2 teaspoons oil. Toast in the dry skillet over medium heat for about 2 minutes per side, working in batches if needed. Transfer to plates.
Give the mushrooms room.
Add the remaining 2 teaspoons oil and the butter to the skillet over medium-high heat. Add the mushrooms, spreading them out as much as possible. Cook for 7–9 minutes, stirring occasionally, until their released liquid has evaporated and they begin to brown. Use two batches if the skillet is crowded.
Make a light pan sauce.
Lower the heat to medium, add the shallots, and cook for 4–5 minutes until softened. Stir in the garlic and remaining thyme for 30 seconds. Add the stock, remaining ¼ teaspoon salt, and remaining pepper. Scrape up the browned bits and simmer for 2–3 minutes, leaving a few spoonfuls of liquid in the pan. Taste and adjust the salt.
Rest and serve.
Once the chicken has reached the required temperature, rest it for 5 minutes. Spoon the mushrooms and their light sauce over the toasts, scatter with parsley, and place a thigh beside each toast. Serve immediately while the bread still has some crispness.
Keep the raw-chicken board and utensils separate from the bread and cooked food. Bone size and thigh thickness change the roasting time.
Food meets wine
Why this pairing?
Chicken, mushrooms, and thyme give an American Pinot Noir a savory setting without a rich glaze or a sharp sauce. Serving the mushrooms on toast adds browned flavor and keeps the dish from depending on cream. Compare the wine with a bite of chicken, then a bite of mushroom toast; there need not be one correct result.
Read the Argyle Willamette Valley Pinot Noir 2022 profile →