- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 5 Minutes
Diets
When I go to New York, I sometimes bring back fresh, pre-checked herbs that I can’t get near me. This recipe developed because of a package of fresh thyme that I needed to use up, and it’s become a staple in my house.
1 red onion, thinly sliced
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
4–8 dark meat chicken cutlets
1 and 1/2 tablespoons Tuscanini Tomato Paste
salt, to taste
pepper, to taste
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
8 ounces (225 grams) mushrooms, sliced
olive oil, for drizzling
8 sprigs thyme (some removed from the stem and some left on it)
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Arrange the onion slices on a baking sheet lined with Gefen Parchment Paper. Add the crushed garlic and lay the chicken pieces on top. Smear a little bit of tomato paste over each piece of chicken. Season generously with salt and pepper.
Pour wine around the pan, then place mushroom slices around the chicken. Drizzle with olive oil and sprinkle with thyme. Bake for one hour.
Food Styling- Renee Muller
Photography- Hudi Greenberger
How Would You
Rate this recipe?
Please log in to rate
Does this freeze well? Thanks!