A one pan Chicken Bake that is full of flavour. Crispy skinned pieces of tender, bone-in chicken cooked in a creamy mushroom, bacon and wine sauce, is comfort food at its best. A great family meal that is also special enough to serve when entertaining.
As this recipe is all cooked in one pan and mostly cooked in the oven, it not only saves on dishes but also means you can put it in the oven, pop the timer on, and carry on with other things while dinner is cooking.
The chicken pieces are initially pan seared then added back in to the sauce and the whole dish is transferred to the oven. The chicken meat becomes succulent and tender as it cooks in the liquid, while the skin continues to become crispy as it sits above the surface. There is no skimping on sauce here either….there is plenty to spoon over a side of creamy mashed potato or cauliflower puree (a lower carb option). A mash or puree is the perfect accompaniment to this dish.
Let’s take a look at the ingredients you will need to make this delicious bake.
Ingredients To Make This Bake
- Butter – salted or unsalted
- Olive oil – extra virgin olive oil
- Chicken pieces – use bone-in, skin on chicken pieces for maximum flavour. I recommend bone-in thighs or drumsticks, or a combination of the two. I’ve used 4 thighs and 4 drumsticks this time, but often use 6 chicken thighs. Skin on is delicious, but you can remove the skin if you want a lower fat version. I don’t recommend chicken breasts for this recipe as they can dry out easily. If you really want to use chicken breast fillets, then they will require only half the cooking time – reduce to approximately 20-25 minutes in the oven, depending on their size
- Mushrooms – Portobello mushrooms are recommended, but you can use White, Swiss Brown or a mix.
- Onion – brown onion
- Garlic – 3 cloves
- Bacon – rindless, streaky or middle bacon
- White Wine – a riesling or sauvignon blanc would be perfect. If you don’t want to use alcohol, then simply add the same amount of chicken stock
- Flour – plain white flour (for a gluten-free version, use gluten-free flour)
- Chicken Stock
- Thyme – whole sprigs are added and the stalks removed at the end of the cooking time
- Dijon Mustard
- Cream – or sour cream
- Parsley – continental (flat leaf)
- Lemon Zest
- Parmesan Cheese – grated
How To Cook This Bake
The first step is to brown and seal the chicken (which have been dried and seasoned with salt) which will give you that crispy skin and lock in the chicken juices. Once browned, the chicken pieces are removed and set aside on a plate. Some of the oil from the chicken is removed, then the mushrooms are added to the same pan (flavour, flavour!) and browned, before the onions, garlic and bacon are added, along with the thyme.
The wine is then poured in to deglaze the pan and lift any caramelised bits stuck on the bottom, back into the sauce. Flour is added and stirred through, which will help thicken the sauce. Half the stock is then added and mixed through before adding the remaining stock, along with the mustard.
The chicken is now added back into the sauce skin side up and the baked in the oven for 35-40 minutes, or until the chicken is cooked through.
The last step is to remove the chicken from the sauce and ,over the stove-top, reduce the sauce for a few minutes before adding the cream, parmesan, lemon zest and more parsley. Once the sauce is thickened, the chicken is added back in and it’s ready!
- Oven Proof Heavy Based Round Casserole Pan (large enough to hold the chicken pieces in one layer). I used a 28cm 3.8 litre (4 qt) dish.
- 1 tbsp olive oil extra virgin
- 1.5 kg chicken pieces, bone-in and skin-on I used 4 chicken thighs and 4 drumsticks
- 1 tbsp butter
- 500 g brown mushrooms (Portobello) cleaned and sliced
- 1/2 tsp sea salt 1/4 tsp to season chicken and 1/4 tsp to add to sauce
- 1/2 tsp black pepper freshly ground
- 1 onion brown, finely chopped
- 3 garlic cloves crushed
- 5 thyme sprigs 10cm long sprigs, tied together with kitchen string
- 150 g bacon diced
- 1 c white wine
- 2 tbsp plain white flour 30g
- 500 ml chicken stock (2 cups)
- 1 tbsp dijon mustard
- 1/4 c cream or sour cream
- 2 tbsp flat-leaf parsley chopped
- 1 zest of a lemon finely zested
- 1/4 c parmesan cheese grated
- sea salt to taste if required
- Preheat the oven to 200°C (400°F).
- Pat chicken pieces dry with a paper towel and season lightly with 1/4 teaspoon of the salt. In the oven proof casserole dish, add the olive oil and place on the cooktop over medium/high heat. Add the chicken, skin side down and cook for 3-5 minutes until skin is nice and golden in colour. Turn the chicken over and cook 2 minutes more. Do this in two batches so the pan doesn’t get crowded. Remove the chicken pieces and set them aside on a plate.Drain away the oil, leaving a tablespoon still in the pan. Place back over the heat, and add the mushrooms. Spread them out evenly and leave for 2 minutes, without stirring. Move the mushrooms around after 2 minutes and cook for a further 2-3 minutes, stirring once or twice, until the mushrooms are softened and any liquid from them has almost evaporated. At this stage, add the butter, onions, garlic, thyme, bacon and black pepper and cook for 5 minutes, until onions have softened. Add the wine to deglaze the pan, stir to lift any caramelised bits that are stuck to the bottom of the dish, and let it boil for 2 minutes. Sprinkle in the flour and mix it in well. Add the mustard, and slowly add the chicken stock, stirring all the time, so the flour mixes in to the sauce smoothly (if you pour all the stock in at once, the flour will form clumps in the sauce). Add the remaining 1/4 tsp sea salt and stir. Bring the sauce back to the boil for a further 2-3 minutes.Add the chicken back into the sauce, skin side facing up and all in one layer. This will allow even cooking of the chicken and the skin which is above the sauce, stays crispy.
- Cook in the preheated oven, uncovered, for 30-40 minutes or until the chicken pieces are cooked through.
- Carefully remove the chicken to a plate (skin side up) and place the pan back on the stovetop over a medium/high heat and bring to the boil, stirring for 5 minutes to reduce and thicken the sauce. Add in the cream and parmesan cheese, and continue to cook, stirring for a further 3-5 minutes or until the sauce is thickened to your liking. Add zest and parsley right at the end and taste for seasoning.