Chicken Bake with Mixed Mushrooms



  • 700 grams chicken thighs
  • 4 bacon rashers, sliced
  • 6 golden shallots
  • 4 garlic cloves
  • Fresh Herbs – thyme and parsley
  • 1/2 cup chicken stock
  • 3 cups brown mushrooms cut in half
  • 3 cups oyster mushrooms, pulled into pieces
  • 3 cups enoki mushrooms
  • 1 tsp olive oil


  • Preheat oven to 180 degrees
  • Pour half the oil into a large baking tray and spread evenly. Add chicken breasts, shallots, half the garlic, bacon and fresh thyme. Bake for 20 minutes
  • Pour stock into baking tray and cook in the oven for another 15 minutes
  • In a frypan add the remaining oil and sauté brown and oyster mushrooms for 5 minutes with remaining garlic, cracked black pepper. Add enoki mushrooms in the last minute
  • Remove chicken from the oven and spoon out any excess liquid. Add mushrooms to the pan and scatter with fresh parsley
  • Serve with side salad or steamed vegetables – mine had mixed leaves, cucumber, carrot, cherry tomatoes, avocado and red capsicum

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