Baked chicken with mushrooms, onions and rosemary
Votes: 9
Time: 40 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 539, total fat 36 G., saturated fats 7.5 G., proteins 40 G., carbohydrates 15 G., fiber 1 G., cholesterol 109 mg, sodium 235 mg, sugar 4 G.
Calories 539, total fat 36 G., saturated fats 7.5 G., proteins 40 G., carbohydrates 15 G., fiber 1 G., cholesterol 109 mg, sodium 235 mg, sugar 4 G.
For this dish, use a skin-on chicken breast with the wing attached, and it'll be as luxurious as you'd expect from a restaurant! You'll need an oven-safe skillet. The chicken is first pan-fried on the stovetop until golden brown, then fluffy rosemary sprigs, halved mushrooms, and shallots are added, and the whole dish is finished in the oven. Serve the cooked breast with the mushrooms and onions on a plate, and use the juices left in the skillet to make a delicious sauce. Drizzle the sauce over the chicken and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (170g) boneless chicken breast with wing attached, skin left on
- 2 tbsp. l. olive oil
- 5 fresh champignons, cut in half
- 2 shallots, halved
- 2 fresh sprigs of rosemary
- 1/4 cup water
- Juice of half a lemon
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Season the chicken generously on both sides with salt and black pepper. Place a cast iron or oven-safe skillet on the stovetop over medium heat. Drizzle the skillet with olive oil and place the chicken skin-side down in the hot fat. Cook for about 5 minutes, until the skin begins to brown and crisp. Add the mushrooms, shallots, and rosemary.
- Transfer the pan to the hot oven and bake for 15 minutes, until the chicken is cooked through and the mushrooms and shallots are soft and golden brown.
- The last thing you need to do is make a quick sauce from the juices left in the bottom of the pan. Remove everything from the pan to a plate to keep the chicken and vegetables warm while you prepare the sauce. Drain all but 1 tablespoon of fat from the pan and return the pan to the stovetop.
- Add water and lemon juice and cook over medium heat, scraping up any browned bits with a wooden spoon. Cook until the liquid reaches a syrupy consistency, about 5 minutes. Pour the sauce from the pan over the chicken and onions, season with salt and pepper to taste.
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