Name: Roast chicken and balsamic mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 400 gram small field mushrooms; 2 clove garlic, thinly sliced; 200 gram button mushrooms; 2 tablespoon olive oil, plus 1 tbsp extra; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 4 small chicken breast supremes, skin on; 2 teaspoon chopped rosemary; 400 gram truss cherry tomatoes; 120 gram goat's cheese; crusty bread, to serve

Roast chicken and balsamic mushrooms

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

400 gram small field mushrooms

2 clove garlic, thinly sliced

200 gram button mushrooms

2 tablespoon olive oil, plus 1 tbsp extra

1 tablespoon balsamic vinegar

1 tablespoon honey

4 small chicken breast supremes, skin on

2 teaspoon chopped rosemary

400 gram truss cherry tomatoes

120 gram goat’s cheese

crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C. Line a large roasting pan with baking paper.

2.Place field mushrooms, stalk sides up, in pan. Make four small, evenly spaced slits in each mushroom; push in garlic slices. Add button mushrooms to pan.

3.In a small jug, whisk oil, vinegar and honey together; drizzle over mushrooms.

4.Arrange chicken in and around mushrooms in pan. Brush skin with half extra oil. Sprinkle with rosemary; season to taste. Bake 20 minutes.

5.Add tomatoes to pan; brush with remaining oil. Bake a further 5-10 minutes, until mushrooms are tender and chicken is cooked.

6.Crumble over goat’s cheese. Serve chicken and mushrooms with crusty bread.

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