Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
If you are throwing a party in Portland, it’s pretty much a given that you’ll have vegetarians, maybe some vegans, and people that eat gluten free. But cooking for all diet preferences is something we’re getting pretty good at, like with this easy vegetarian swap that Dave came up with last weekend.
We had one pan dedicated to bacon-wrapped dates, and one that was wrapped in relatively thick pieces of onion.
These were so easy to make (wrap dates in long strip of onion at about 1-inch thickness), but we decided that if we did it again, we’d caramelize the onions on the stove first to make them even sweeter, then put them in the oven as originally planned.
Cook at 350 for about 15-20 minutes. Happy Friday!