Easy to make and very tasty. Try to get different mushrooms, such as chestnut and any other form of the more ‘wild’ mushrooms, it does make a difference to the taste.
Serves: 4
Preparation Time: 10 minutes
Cook Time: 25-30 minutes
INGREDIENTS:
4 large chicken thighs
8 oz of mixed wild mushrooms, sliced
1 lb of readymade white sauce
½ glass of white wine
2 cloves of garlic, finely chopped or grated
2 shallots, finely chopped
2 teaspoons of grain mustard
1 tablespoon of sage and onion stuffing mix (dry)
3 tablespoons of olive oil
METHOD:
Heat oven to 170 C/340 F.
Mix the sage and onion stuffing with 2 tbsp of the olive oil, and rub the mixture all over the chicken thighs. Put in an ovenproof baking dish and bake for 25-30 minutes. The stuffing mix will give a lovely crunchy topping to the chicken.
Meanwhile, put the remaining olive oil into a saucepan with the mushrooms, shallots and wine. Saute for 5 minutes until the wine has reduced.
Pour in the white sauce and stir thoroughly, leave to bubble and simmer for approximately 5 minutes.
Remove the chicken from the oven, put a portion on to each plate and pour over the sauce.
Serve with herbed potatoes and a green salad or vegetables.