Recipe: Perfect Chicken, mushroom, asparagus and leek tray bake

Chicken, mushroom, asparagus and leek tray bake. Great recipe for Chicken, mushroom, asparagus and leek tray bake. The key to this recipe is to trim the chicken really, really well. This prevents a big pool of grease from forming in the pan.

This chicken traybake smells really spectacular as it slowly cooks in the oven. Chicken, asparagus, and mushrooms are sauteed in a garlic and , asparagus and leek tray bake" itemprop="url">Selanjutnya</a> Chicken, mushroom, asparagus and leek tray bake. Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can have Chicken, mushroom, asparagus and leek tray bake using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken, mushroom, asparagus and leek tray bake

1. You need 5 tbsp of extra virgin olive oil.
2. It's 5 tbsp of white balsamic vinegar.
3. It's 3 tbsp of fish sauce.
4. You need 3 tbsp of soy sauce.
5. You need 1 tsp of kosher salt.
6. It's 1 tsp of ground white pepper.
7. Prepare 2 of shallots, thinly sliced.
8. You need 12 pieces of chicken thighs and drumsticks, bone-in and skin-on.
9. Prepare 750 g of cremini mushrooms, quartered.
10. You need 12 of asparagus stalks, peeled and halved.
11. It's 1 of large leek, outer leaves removed and cut into 1 cm slices.

You can add more mushrooms if desired. The radford family cooking- bacon,leek and mushroom pasta Cooking on a budget This light and fresh chicken dish with asparagus, mushrooms, and boneless chicken breasts is somewhere between a skillet and a stir-fry. Serve with rice or pasta and a nice glass of white wine. Whilst the chicken is cooking, make the herby crumb by simply popping the ciabatta, parsley and lemon zest into a food processor and whizzing until you have a rough crumb.

Chicken, mushroom, asparagus and leek tray bake instructions

1. Line 2 shallow baking trays with foil. Preheat your oven to 375 F. Trim as much excess fat and loose skin off the chicken as you can..
2. In a large mixing bowl, combine the olive oil, vinegar, fish sauce, soy sauce, kosher salt and white pepper. Add the chicken and toss to coat the meat. Let sit for about 5 minutes, then shake the marinade off the chicken and lay 6 pieces into each baking tray..
3. Add the asparagus, mushrooms and leek to the marinade and toss to coat. Scatter the veg into the trays, around the chicken pieces. Try to keep everything in a single layer. Pop the trays into the oven and bake for 30 minutes..
4. Pull the trays from the oven and remove the chicken. Use a spoon or spatula to swirl the mushrooms, veg, and pan juices around. Return the chicken pieces to the pans and put them back in the oven, rotating the pans as you do so. Bake another 20 to 30 minutes until done..

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness. Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. Place diced butter over chicken and asparagus. Remove from oven and garnish with lemon slices and fresh chopped parsley, if desired. Stir in the beans, then spoon into the tray, or trays, around the chicken.