Mushroom-Onion Wine Chicken

Chanie Nayman Chanie Nayman
5.0 (2 reviews)

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.

1h 5m 4
Easy Gluten Free Paleo Low Carb No Refined Sugar Meat Freezer-Friendly

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

Notes:
Freeze the chicken, fully cooked and cooled, with the vegetables and sauce in an airtight container for up to 3 months; thaw overnight in the refrigerator.

Description:

Food Styling- Renee Muller
Photography- Hudi Greenberger

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4 Comments

Toby Monk •

Do I bake it covered or uncovered?

Raquel Malul Kosher.com Team •
Reply to Toby Monk

Bake it uncovered, enjoy!

Leah Goldman •

can we use white meat cutlets

Raquel Malul Kosher.com Team •
Reply to Leah Goldman

Yes, just bake for a lot less time or it will dry out!

Yael Mendel •

can I use dry thyme?

Raquel Malul Kosher.com Team •
Reply to Yael Mendel

Sure

faigy •

Does this freeze well? Thanks!