Chicken, mushroom, asparagus and leek tray bake

Name: Chicken, mushroom, asparagus and leek tray bake
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 5 tbsp extra virgin olive oil; 5 tbsp white balsamic vinegar; 3 tbsp fish sauce; 3 tbsp soy sauce; 1 tsp kosher salt; 1 tsp ground white pepper; 2 shallots, thinly sliced; 12 pieces chicken thighs and drumsticks, bone-in and skin-on; 750 g cremini mushrooms, quartered; 12 asparagus stalks, peeled and halved; 1 large leek, outer leaves removed and cut into 1 cm slices

Robert Gonzal @robert

Vancouver BC

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. Instead, you get just enough chicken fat to add body to the liquid given off by the mushrooms, creating a light but delicious sauce. Props to the folks at Nom Nom Paleo, from whom I riffed the basis of this dish.

Robert Gonzal @robert

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Ingredients

1 hour

6 servings

5 tbspextra virgin olive oil
5 tbspwhite balsamic vinegar
3 tbspfish sauce
3 tbspsoy sauce
1 tspkosher salt
1 tspground white pepper
2shallots, thinly sliced
12 pieceschicken thighs and drumsticks, bone-in and skin-on
750 gcremini mushrooms, quartered
12asparagus stalks, peeled and halved
1large leek, outer leaves removed and cut into 1 cm slices

Saved

Steps

1 hour

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.