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Sweet roast pepper, chilli and tomato soup

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Sweet roast pepper, chilli and tomato soup

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Baked chicken with mushroom and white wine

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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.