This is my Far’s (Dad) Danish roasted chicken thighs recipe. I have tweaked it a bit but still easy and very tasty. I put the thighs in the oven then make the sauce. Buttermilk is traditionally used for the sauce but cream works fine just fine. I have also switched out leeks for the onion. Usually I like this with Rodkaal (Red Cabbage) Which you can see how to make under my other recipes but is great with any other veg. as well. Also I love fingerling potatoes with this dish as you will see in the video…
Ingredients
- Medium size Chicken thighs skin on
- Italian seasoning
- Avocado oil
- 8oz (236ml.) vegetable stock
- 24 medium Crimini mushrooms
- 2 medium Sweet onions
- 3oz. (Flour and butter
- 4 large Garlic cloves
- 1 oz (30ml) Marsala sherry
- 16 oz (475ml) Buttermilk
- Salt and pepper
Directions
- Heat oven to 350F (176C.) on roast or convection setting.
- Take chicken out wash and dry. Let stand in bottom rack in fridge for at least 30 minutes.
- Takeout out of fridge and rub with Avocado oil. Sprinkle Italian seasoning on top.
- Place back in fridge for 30 minutes.
- Remove from fridge and pace on wire rack on a baking tray and place in middle rack in oven. Set timer for 35 minutes. (Times vary depending on oven.) Bake until internal temp is 145F.( 64C.)
- Cut onions into slices and same with mushrooms.
- Saute both separately and set aside.
- Boil new potatoes for approx. 20 minutes until fork tender.
- Chop parsley for garnish.
- Make roux with equal parts flour and butter.
- While potatoes are cooking start to whisk vegetable stock into roux. Starting with a little at first then gradually adding more. (No lumps if you are patient!) Once you have added the stock then add buttermilk until you get the desired thickness.
- Incorporate both mushrooms and onions into sauce and add 1.5oz. (45ml.) of Marsala sherry.
- Add salt and pepper to taste to sauce.
- Reheat red cabbage. See my recipe on site.
- Ladle sauce onto plate and place Chicken on sauce. Place potatoes and red cabbage on plate and garnish with parsley. Bon appetit!
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, please watch the video above.
