VINE­GAR CHICKEN WITH CRISP ROASTED MUSH­ROOMS

Sunday Tribune - - FOOD - Serves 4-6 In­gre­di­ents For the chicken For the hard-roasted mush­rooms: 900g mixed mush­rooms, torn into large pieces or quar­tered 3 tbs olive oil Kosher salt and ground pep­per For the le­mony Baby Gem Let­tuce:

1.5kg bone-in, skin-on chicken Kosher salt and ground pep­per 2 tbs canola oil

2 medium red onions, cut into 2.5cm wedges

¼ cup white dis­tilled vine­gar ½ bunch thyme, plus leaves for gar­nish 2 to 3 heads Baby Gem

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