Sunday Tribune

VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS

- 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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