Home
Recipes
Easy

Sweet roast pepper, chilli and tomato soup

Chilli recipes

Sweet roast pepper, chilli and tomato soup

Lamb with pomegranate sauce

Lamb with pomegranate sauce

30 minutes

Portuguese-style steak rolls

Portuguese-style steak rolls

10 minutes

Teriyaki salmon with edamame puree

Teriyaki salmon with edamame puree

10 minutes

Chicken and brinjal curry

Brinjal recipes

Chicken and brinjal curry

30 minutes

Calamari steak with caponata

Calamari steak with caponata

Baked ricotta with cherry tomatoes and parma ham

Baked ricotta with cherry tomatoes and parma ham

10 to 15 minutes

Potato, pea and chorizo frittata

Potato, pea and chorizo frittata

Crisp bacon and Parmesan spaghetti

Crisp bacon and Parmesan spaghetti

Ginger and mint sparkling mules

Ginger and mint sparkling mules

Seared rump steak with chilli avocado salad

Avocado recipes

Seared rump steak with chilli avocado salad

5 to 10 minutes

Baked chicken with mushroom and white wine

Chicken recipes

Baked chicken with mushroom and white wine

25 minutes

Load more

Baked chicken with mushroom and white wine

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 shallots
4 crushed cloves garlic
200 g sliced brown mushrooms
4 chicken-thigh portions
Fresh bay leaves
2-3 T olive oil
1/2 cup white wine

For serving:

sweet-potato mash

Method

Preheat the oven to 180°C. Finely slice shallots and arrange in an ovenproof dish, along with cloves garlic and sliced brown mushrooms.

Top with 4 chicken-thigh portions, add a few fresh bay leaves, season to taste and drizzle with olive oil.
Pour over 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.