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White wine chicken with baby vegetables
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 6 sprigs fresh thyme
  • 6 sprigs fresh marjoram
  • 4 (about 850g) chicken marylands
  • 8 (about 1 bunch) spring onions, halved
  • 8 baby (Dutch) carrots, trimmed, scrubbed, dried
  • 80g short-cut rindless bacon, cut crossways into 1cm-thick strips
  • 250ml (1 cup) chicken style liquid stock
  • 250ml (1 cup) dry white wine
  • 100g button mushrooms, halved
  • 62.50 ml loosely packed fresh continental parsley leaves
Instructions:
  • Tie thyme and marjoram sprigs together with kitchen string. Heat oil in a saucepan on high heat. Place chicken, skin-side down. Add spring onion, carrots, and bacon. Cook covered for 3 minutes until chicken browns. Stir in stock, wine, and herbs. Bring to a boil and simmer covered for 10 minutes until chicken and veggies are tender. Add mushrooms and cook for 3 minutes until tender.
  • Plate the dish individually and garnish with fresh parsley leaves.

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