- 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
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.