Baked Chicken with Mushrooms, Butter, Thyme and Wine
This dish is based on the recipe from Jamie Oliver’s Happy Days with the Naked Chef book. Have I mentioned I absolutely love Jamie Oliver? Maybe not.
(served with soft polenta)
It was quite easy to make. Basically, you put two chicken breasts with various ingredients in a foil bag and bake them in the oven until it’s nice and juicy.
For two people, you’ll need:
- 2 chicken breasts – about 500 g. (if they are skin on, use less butter)
- 4 button mushrooms, sliced
- 4 Swiss brown mushrooms, sliced
- 3 dried porcini mushroom slices
- 2 cloves of garlic, chopped
- 1 tbsp of butter
- 4-5 sprigs of thyme
- 1/3 cup of white wine
- 1/2 tsp of Vegeta gourmet stock powder
- Good pinches of salt and pepper
Preheat the oven to 220’c. Line a baking dish with two pieces of foil (about the size of a shoe box). Place chicken breasts on the foil, sprinkle with salt, pepper, stock powder, garlic and thyme leaves. Top with butter, mushroom slices and pour the wine over the chicken and mushrooms. Fold the rest of the foil over the chicken to cover them and bake in the oven for 30-40 minutes. Check the chicken breasts half way through and turn them over so they cook evenly.
I served them with polenta which was just cooked in vegetable stock with butter and grated parmasan added to it. Simply cook 1 cup of polenta according to packet instructions and add butter and cheese.
