8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced
Preheat your oven to 220°C.
Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.
Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.
Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.
Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.
8-12 bone-in, skin-on chicken pieces
1 tsp NOMU Poultry Rub or Roast Rub
150g diced bacon
6 shallots, peeled and halved
3 cloves garlic, minced
NOMU Sea Salt and NOMU Black Pepper
3 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Chicken Stock
1 cup (250ml) hot water
½ cup white wine
2 tbsp butter, plus a few extra blobs for the roasting dish
350g mixed mushrooms such as oyster and chestnut, sliced
Preheat your oven to 220°C.
Rub a generous teaspoon of NOMU Rub onto the chicken pieces and arrange them in a large roasting dish. Add the bacon, shallots and garlic. Season with Salt and Pepper and drizzle with a few glugs of Olive Oil. Toss well to coat everything then re-arrange the chicken skin-side up. Roast for 20 minutes.
Stir the Chicken Stock into the hot water and add to the roasting dish along with the wine and a few blobs of butter. Place back in the oven and roast for a further 20 minutes.
Heat the butter with a glug of Olive Oil in a large frying pan and cook the mushrooms over high heat until golden brown but still firm. Add to the roasting dish and roast for a final 5-10 minutes.
Tip: Serve the chicken with roast potatoes, creamy polenta or homemade pasta.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.
