Baked chicken with mushroom and white wine

Baked chicken with mushroom and white wine

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 25 minutes
  • Catherine Marshall Pinot Noir


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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