Baked chicken with mushroom and wine
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Serving Suggestion: | Serve with buttery sweet potato mash. |
| Prep Time: | 10 minutes |
Ingredients
- 2 shallots, finely chopped
- 6 garlic cloves, finely chopped
- 200g brown mushrooms, sliced
- 4 chicken-thigh portions
- bay leaves
- 2 to 3 Tbsp Extra virgin olive oil
- 6 tbsp white wine
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Cooking Instructions
- Preheat the oven to 180°C.
- Finely slice the shallots and arrange them in an ovenproof dish, along with the garlic cloves and the sliced brown mushrooms.
- Top with the chicken-thigh portions, add a few fresh bay leaves, season to taste and drizzle with olive oil.
- Pour over the white wine and roast for 25 minutes, or until the chicken is tender and golden and the juices run clear.
- Serve with buttery sweet potato mash.
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