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.

Directions

Prepare the Mushroom-Onion Wine Chicken

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 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.

3. Pour wine around the pan, then place mushroom slices around the chicken. Drizzle with olive oil and sprinkle with thyme. Bake for one hour.