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Herby chicken and mushrooms

Herby chicken and mushrooms

Total Time
1 hr 10 min
30 min
40 min
Two kinds of mushrooms star in this simple dinner, tender button mushrooms and dried porcini. Rosemary pairs well with them, but thyme would work too. Serve lightly wilted spinach on the side for a satisfying, full-flavoured meal.


Dried mushrooms

15 g, porcini variety (see tip)

Chicken thigh, skinless, raw

540 g, (buy 4 x 150g fillets), fat trimmed


4 medium, cut diagonally into 5cm lengths

Brown onion

1 medium, halved, sliced


200 g, button variety, halved

Fresh rosemary

1 tbs, leaves, chopped


2 clove(s), crushed

Tomato paste

1 tbs

Red wine

½ cup(s), (125ml) dry variety

Chicken stock

1 cup(s), (250ml)

Oil spray

1 x 3 second spray(s)


  1. Place porcini mushrooms in a small heatproof bowl, cover with boiling water. Stand 30 minutes, then drain and roughly chop. Set aside.
  2. Season chicken with salt and pepper. Lightly spray a large, deep pot or saucepan with oil. Cook chicken for about 3 minutes on each side, or until browned. Transfer to a plate.
  3. Add carrots, onion, porcini and button mushrooms and rosemary. Cook for 5-6 minutes, stirring occasionally, until onion is lightly browned. Stir in garlic and tomato paste until combined. Add wine and stock and bring to the boil, then reduce heat. Place chicken over vegetable mixture. Cover with lid and simmer for 20-25 minutes, or until chicken is cooked and liquid has thickened.


TIP: You’ll find dried porcini mushrooms at some major supermarkets and fresh produce stores. If unavailable, replace them with dried shiitake mushrooms. For a touch of heat, sprinkle with ½ teaspoon dried chilli flakes, to serve.