Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, chicken, mushroom, asparagus and leek tray bake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken, mushroom, asparagus and leek tray bake is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken, mushroom, asparagus and leek tray bake is something which I’ve loved my entire life. They are fine and they look wonderful.
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. The radford family cooking- bacon,leek and mushroom pasta Cooking on a budget
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken, mushroom, asparagus and leek tray bake using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken, mushroom, asparagus and leek tray bake:
- Prepare 5 tbsp extra virgin olive oil
- Prepare 5 tbsp white balsamic vinegar
- Take 3 tbsp fish sauce
- Prepare 3 tbsp soy sauce
- Take 1 tsp kosher salt
- Make ready 1 tsp ground white pepper
- Take 2 shallots, thinly sliced
- Prepare 12 pieces chicken thighs and drumsticks, bone-in and skin-on
- Take 750 g cremini mushrooms, quartered
- Get 12 asparagus stalks, peeled and halved
- Take 1 large leek, outer leaves removed and cut into 1 cm slices
This baked chicken mushroom risotto recipe is an easy one pan dinner idea that will satisfy fusser eaters. This chicken recipe using chicken thigh fillets is an authentic Italian recipe that you can use for dinner parties or for weekend dinners. Serve your risotto with melted cheese for added taste. These baked chicken thighs are a great recipe to have among your chicken thigh recipes, super quick & easy.
Steps to make Chicken, mushroom, asparagus and leek tray bake:
- 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.
- 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.
- 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.
- 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.
Check out this chicken thigh tray-bake with romesco. This all-in-one bake is a great summer evening meal. The smoky paprika and sweetness of honey give this dish a real edge. A chicken tray bake recipe full of sunshine flavours. If you'd prefer not to use sherry, substitute with chicken stock instead.
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