Herby chicken and mushrooms
2
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dried mushrooms
15 g, porcini variety (see tip)
Chicken thigh, skinless, raw
540 g, (buy 4 x 150g fillets), fat trimmed
Carrot(s)
4 medium, cut diagonally into 5cm lengths
Brown onion
1 medium, halved, sliced
Mushrooms
200 g, button variety, halved
Fresh rosemary
1 tbs, leaves, chopped
Garlic
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)
Instructions
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.
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