Roasted chicken with mushrooms in a white wine sauce with mint asparagus

A light and simple dish. Chicken seasoned with fresh thyme, mushrooms, and asparagus seasoned with fresh mint in a dry white wine sauce adds up to a pleasant taste experience. Cook the chicken quickly on very high heat, so it browns nicely and doesn’t become dry.

Preparation time: about 45 minutes to 1 hour
Level: Easy
Serves: for two

Ingredients:
Four backless chicken thighs
8-10 fresh asparagus
About 200 g of champignons
75 ml of dry white wine
Finely chop a bunch of fresh thyme
Finely chop a bunch of mint leaves
Sea salt and black pepper to taste
2-3 tbsp olive oil for frying
1 tablespoon of soy sauce for browning the mushrooms

Preparation:

1. Season the chicken pieces with salt and pepper and place them in a roasting pan
2. Set the oven temperature to a maximum, of 250 to 300 degrees and place the pan with the chicken in the oven. When the oven temperature has reached the maximum, wait about 10 minutes and start frying the mushrooms.
3. Fry the champignons in a separate pan, do not put them in the oven together with the chicken, as they will dry out, shrink and not be tasty.
4. Pour the mushrooms into a hot pan with a few tablespoons of oil and fry for about 5 minutes, then add 1 tablespoon of soy sauce and stir until the sauce evaporates and the mushrooms are nicely browned.
5. Add 75 ml of white wine to the mushrooms, let it boil, and pour over the chicken pieces. Let the channel and mushrooms simmer in the white wine sauce for about 15 minutes, keeping the oven still on high heat.
6. At the same time, prepare the asparagus, to do this, cut off the thickest parts of the stem, about 5-7 cm, and place the asparagus in a hot pan with olive oil. Fry for about 5 minutes, stirring occasionally. Finely chop the mint leaves and when the asparagus is ready, turn off the oven and sprinkle the chopped mint over the asparagus.
7. Serve immediately, and garnish the food with a sprig of thyme.
   Ready!!

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