Wednesday, February 16, 2011

Creamy roasted chicken with white wine and mushrooms

Who has time to cook!? :)

After relatively quiet day at work, the pace of the day was slow and I didn't want to break it. …so I grabbed few chicken thighs, placed them on baking dish, poured 2 cups of wiping cream and a cup of white wine all over, seasoned with salt. For this recipe you should also cut some mushrooms, drizzle with Dijon mustard, sprinkle some oregano, black pepper and thyme. I covered the baking dish with aluminium foil and put in the oven at 230 °C and let it cook for an hour.
The whole time to prepare did not take more 3 minutes.

After an hour when all flavours engaged together very well and chicken was cooked – juicy and tender but not overdone - I pulled the baking dish out of the oven, sprinkled with shredded cheese and broiled for another 5 minutes just enough time to allow the cheese to melt down.

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