Preparation time 15 minutes
Cooking time 45 minutes
Ingredients 1kg boneless, skinless chicken thighs, halved
Olive oil spray
Freshly ground black pepper
1 tablespoon extra virgin olive oil
250g button mushrooms, trimmed
2 garlic cloves, finely chopped
1 tablespoon plain flour
½ cup (125ml) white wine
2 cups (500ml) salt-reduced chicken stock
3 fresh bay leaves
8 sprigs fresh thyme
3 wide strips orange zest
Juice of 1 orange
Leafy salad and crusty bread, to serve
Preheat the oven to 180°C. Trim the fat from the chicken thighs, spray each lightly with olive oil and season with pepper.
Heat a non-stick frying pan, then brown the chicken in batches over a medium heat.
Transfer the chicken to an ovenproof pan or casserole dish.
Reduce the heat in the frying pan to medium-low, add the olive oil and heat for 30 seconds.
Add the mushrooms, cook for 2-3 minutes or until the mushrooms are tender, stirring occasionally.
Add the garlic and cook for 30 seconds.
Sprinkle in the flour, then stir for 1-2 minutes so the flour coats the mushrooms and the flour browns lightly.
Add the wine and stock, scraping up any residue from the base of the pan.
Cook, stirring constantly, until the mixture boils.
Pour over the chicken and add the bay leaves, thyme and orange zest and juice.
Cook for about 30-35 minutes or until the chicken is tender. Stir once or twice during the cooking time, adding a little more stock or water if needed.
Serve the chicken with salad and crusty bread.