Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chicken, Woodland Mushroom & Orzo Traybake
This recipe also uses my other current favourite ingredient Orzo, plus chicken thighs & Woodland Mushrooms. I sautéed these separately and added them at the end but there’s no reason you couldn’t add them with the rest of the ingredients before you put the tray into the oven to save on washing up.
Prep: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
8 chicken thighs skin on bone in
1 onion chopped
2 garlic cloves crushed
1 heaped tsp Porcini Powder
50ml white wine
200g woodland mushrooms
600ml chicken stock
2 tbsp Creme Fraiche
1 tbsp butter & 1 tbsp oil
Heat an ovenproof pan & add a splash of oil. Season the chicken & place skin side down for 8 minutes. Turn over and sear for 2 minutes then set the chicken aside.
Turn down the heat. Add the chopped onion & garlic. Soften in the oil.
Add the orzo, porcini powder & stir.
Pour in the wine, let it bubble then add the stock. Return the chicken to the pan making sure the skin sits proud.
Put in the oven for 25 minutes.
Either add the mushrooms to the pan for the last 10 mins of cooking stirring them in with the Orzo or 5 minutes before you’re ready to serve, sauté the mushrooms separately in 1 tbsp butter & 1 tbsp oil adding the thyme.
Stir through the Creme Fraiche & spoon the mushrooms over the tray bake.