Wednesday, March 2, 2011

Roasted Chicken Thigh with Wild Mushroom and Asparagus Risotto

Here's a tribute to the otherwise boring and humble chicken thigh.  The thighs are seasoned, seared until golden, then roasted so the skin stays crispy while the inside remains tender and juicy.  Drizzle with a simple mushroom, wine, stock, and butter sauce then partner with a complimentary wild mushroom and asparagus risotto.  Dinner is served.

1 comment:

  1. Delicioso--it'll be like six months before we get to pick mushrooms and asparagus--ugh!