Chicken and Exotic Mushroom One-Pan Dinner

1. Preheat your oven to 200 °C.

2. Drizzle chicken with a little olive oil and season with salt and pepper.

3. Heat a large ovenproof pan and brown the chicken pieces in batches until golden on all sides. Remove and set aside.

4. Add a little more olive oil to the pan and gently fry onions and pancetta for a couple of minutes or until lightly caramelised and golden.

5. Add the mushrooms, garlic and thyme and sauté for a further 5–8 minutes or until just beginning to colour. Deglaze the pan with the white wine and then add the chicken stock.

6. Return the chicken to the pan, together with the halved potatoes and place in the preheated oven for 25–30 minutes or until the chicken and potatoes are golden, crispy and cooked through.

7. Garnish with chopped parsley and serve immediately.

Tips:

- Shimeji mushrooms require very little prep. You don’t need to peel or wash them. If you prefer to give yours an extra clean, do it gently.

- Easily overcooked, shimeji mushrooms are best eaten slightly firm. Cook them evenly by cutting away the bottom of the mushroom bundle and separating the stalks.

Benefits:

Bitter when raw, these mushrooms open up a world of umami flavour when cooked. Perfect for stir-fries, soups, sauces and Japanese cuisine. Shimeji mushrooms are:

• A good source of protein. • Packed with potassium, zinc and copper. • A great source of fibre!

How To Store It:

Shimeji mushrooms taste better fresh, so use them sooner rather than later. Store them in the fridge uncovered, in an open bag, their original packaging or wrapped in a paper towel.

Note: These mushrooms should not be frozen.