Recipe: Perfect Chicken, mushroom, asparagus and leek tray bake

Chicken, mushroom, asparagus and leek tray bake. Great recipe for Chicken, mushroom, asparagus and leek tray bake. The key to this recipe is to trim the chicken really, really well. This prevents a big pool of grease from forming in the pan.

Whilst the chicken is cooking, make the herby crumb by simply popping the ciabatta, parsley and lemon zest into a food processor and whizzing until you have a rough crumb. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. You can have Chicken, mushroom, asparagus and leek tray bake using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken, mushroom, asparagus and leek tray bake

1. Prepare 5 tbsp of extra virgin olive oil.
2. It's 5 tbsp of white balsamic vinegar.
3. It's 3 tbsp of fish sauce.
4. Prepare 3 tbsp of soy sauce.
5. Prepare 1 tsp of kosher salt.
6. You need 1 tsp of ground white pepper.
7. It's 2 of shallots, thinly sliced.
8. You need 12 pieces of chicken thighs and drumsticks, bone-in and skin-on.
9. It's 750 g of cremini mushrooms, quartered.
10. You need 12 of asparagus stalks, peeled and halved.
11. Prepare 1 of large leek, outer leaves removed and cut into 1 cm slices.

Tips for Making Chicken with Mushroom Sauce. When cooking your chicken, be sure not to crowd the pan and let the chicken cook undisturbed until ready to flip. The chicken will release from the pan easily once the side is seared. I prefer brown button mushrooms, or commonly known as baby bella mushrooms, in my mushroom recipes over white mushrooms.

Chicken, mushroom, asparagus and leek tray bake step by step

1. Line 2 shallow baking trays with foil. Preheat your oven to 375 F. Trim as much excess fat and loose skin off the chicken as you can..
2. In a large mixing bowl, combine the olive oil, vinegar, fish sauce, soy sauce, kosher salt and white pepper. Add the chicken and toss to coat the meat. Let sit for about 5 minutes, then shake the marinade off the chicken and lay 6 pieces into each baking tray..
3. Add the asparagus, mushrooms and leek to the marinade and toss to coat. Scatter the veg into the trays, around the chicken pieces. Try to keep everything in a single layer. Pop the trays into the oven and bake for 30 minutes..
4. Pull the trays from the oven and remove the chicken. Use a spoon or spatula to swirl the mushrooms, veg, and pan juices around. Return the chicken pieces to the pans and put them back in the oven, rotating the pans as you do so. Bake another 20 to 30 minutes until done..

Place diced butter over chicken and asparagus. Remove from oven and garnish with lemon slices and fresh chopped parsley, if desired. This garlic chicken and leek potato bake is the happy result of that effort. This version of the bake has chicken pieces and sliced leeks and peas in a garlicky, creamy sauce with sliced potatoes on. Set chicken aside on a plate.