Roast Chicken with Mushrooms, Peppers & Baby Spinach

So this turned out a lot better than expected…actually I didn’t know what to expect. I took what I had in the kitchen, and this dish happened. It just might be one of my new favourites. See what you think.

Time: 1 hour  Portions: 4


8 Chicken pieces (with skin on)
1/2 Cup chicken stock (the whole block in half a cup of boiling water)
1 tsp Soya sauce
1 tsp Worcestershire sauce
5 Shakes of Harrybasco
Fresh Thyme sprigs
1 tsp Crushed garlic
Olive oil (for frying)

1 Pkt Portobello mushrooms (sliced)
1 Medium Bell Pepper (chopped)
Baby spinach (chopped)
1/2 Cup chicken stock (the whole block in half a cup of boiling water)
1/2 Cup milk
1 tsp Crushed garlic
Butter (for frying)
Salt, Pepper, Paprika, Thyme
30g Cream Cheese
20g Cashew nuts
2 tsp Cornflour mixed with 50ml milk


Preheat oven to 200° C. Spice the chicken to taste. Over medium heat, heat the olive oil and fry the chicken pieces in a pan until dark, golden brown. Place in an oven proof dish. Mix together the chicken stock, Soya, Worcestershire sauce, garlic and Harrybasco. Pour it over the chicken pieces and add the thyme. Place in the oven for 35min (uncovered).

Over medium heat, fry the garlic until fragrant. Add the mushrooms and spice with soya, Worcestershire sauce, salt and black pepper. Add the bell pepper and fry for about 5min. Add the chicken stock and the milk and bring to a boil, then turn the heat down to low (about 2 on the dial). Add the cream cheese and mix until melted. Add the baby spinach. Add some more salt, pepper, paprika and thyme. Allow to simmer for a couple of minutes. Add the cornflour & milk mixture and stir well. When you are ready to serve, add the cashew nuts and stir well.

Remove the chicken from the oven and pour the sauce over it. Serve immediately with some roast potatoes and baby gem squashes.



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