Recipe by Chanie Nayman

Mushroom-Onion Wine Chicken

Print
add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

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.

Ingredients

Mushroom-Onion Wine Chicken

  • 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)


Wine Pairing

Les Roches de Yon-Figeac 2017

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.

Credits

Food Styling- Renee Muller
Photography- Hudi Greenberger

Mushroom-Onion Wine Chicken

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
faigy
faigy
1 year ago

Does this freeze well? Thanks!

Question
Mark your comment as a question