Chicken with mushrooms and white wine

(Serves 4 – 6)

  • About 60 ml olive oil
  • 15 ml butter
  • 1,2 kg chicken portions
  • Salt and freshly ground black pepper to taste
  • 250 ml white wine
  • about 10 fresh sprigs of thyme or 5 ml dried thyme
  • 500 g pickling onions
  • 500 g large mushrooms
  • 2 whole garlic bulbs, halved

Preheat oven to 180 °C. Heat olive oil and butter in a pan. Lightly brown the chicken. Arrange chicken in oven-roasting dish and season with salt and black pepper. Pour over the white wine and add thyme, onions, mushrooms and garlic. Roast for about 1 hour 30 minutes.

To drink: Nederburg Viognier is a good match.