Balsamic tomato and mushroom chicken

prep + cook time 25 minutes | serves 4
Golden chicken thighs are married with Mediterranean flavours in this super easy and nutritious dish that makes a great midweek meal. Serve with crusty bread or mashed potatoes, if you like.
2 tbsp olive oil
8 x 125g chicken thighs
2 garlic cloves, sliced
8 sprigs fresh thyme
4 flat mushrooms (320g), sliced
250g cherry tomatoes
1 tbsp balsamic vinegar
80g feta, crumbled
1 ⁄ 4 cup (5g) coarsely chopped fresh flat-leaf parsley
1 Heat the olive oil in a large, heavy-based pan over a high heat. Cook the chicken, in batches, for 2 minutes each side or until browned. Remove from the pan.
2 Reduce the heat to medium. Cook the garlic, thyme, and mushrooms, stirring occasionally, for 5 minutes or until browned.

browned. Add the tomatoes to the pan; cook, stirring, for 1 minute. Return the chicken to the pan; cook, covered, for 10 minutes or until cooked through.
3 Drizzle the chicken with the balsamic vinegar; sprinkle with the feta and parsley.

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