Creamy Mushroom and Chardonnay Chicken Tray Bake

INGREDIENTS

• 8 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 brown onion, thinly sliced
• 250 g mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 x 375 g jar Mushroom & Chardonnay Pasta Sauce from King Valley Fine Foods
• 150 ml chicken stock
• 1 teaspoon Porcini Salt & Pepper Grinder by Josh & Sue, plus extra to taste
• 2 tablespoons chopped fresh parsley
• Freshly ground black pepper, to taste
• Steamed greens, mashed potato or crusty bread, to serve

METHOD

1. Preheat the oven to 200°C, or 180°C fan-forced. Pat the chicken thighs dry and season lightly with the porcini salt and black pepper.
2. Heat the olive oil in a large ovenproof frying pan over medium-high heat. Cook the chicken for 2–3 minutes on each side, until lightly golden. Transfer to a plate.
3. Add the onion and mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
4. Stir in the Mushroom & Chardonnay Pasta Sauce and chicken stock, scraping up any browned bits from the base of the pan.
5. Return the chicken to the pan, spooning some sauce over the top. Transfer to the oven and bake for 25–30 minutes, or until the chicken is cooked through and the sauce is bubbling.
6. Rest for 5 minutes, scatter with parsley and taste for seasoning. Serve with mashed potato, steamed greens or crusty bread.