Chicken, mushroom, asparagus and leek tray bake. This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch. A lovely, spring- inspired vegetarian dish, Baked Crepes with Asparagus, Leeks, Mushrooms and Goat Cheese is tasty option for Easter Brunch First make the delicious filling with asparagus, leeks and mushrooms.

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta I liked the flavors very much and the combination of ingredients (I just happened to have mushrooms, asparagus, and chicken breasts on hand so was. You can cook Chicken, mushroom, asparagus and leek tray bake using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken, mushroom, asparagus and leek tray bake

1. It's 5 tbsp of extra virgin olive oil.
2. It's 5 tbsp of white balsamic vinegar.
3. It's 3 tbsp of fish sauce.
4. You need 3 tbsp of soy sauce.
5. You need 1 tsp of kosher salt.
6. You need 1 tsp of ground white pepper.
7. It's 2 of shallots, thinly sliced.
8. Prepare 12 pieces of chicken thighs and drumsticks, bone-in and skin-on.
9. It's 750 g of cremini mushrooms, quartered.
10. You need 12 of asparagus stalks, peeled and halved.
11. You need 1 of large leek, outer leaves removed and cut into 1 cm slices.

Well, this one is for you: Baked Lemon Chicken with Asparagus and Mushrooms. And wonder of wonders: Everyone in this house ate their lemon asparagus mushroom chicken without complaints. (OK, High School Guy did avoid the mushrooms — but that merely resulted in bonus mushrooms. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Easy Chicken, Mushroom and Asparagus Pie!

Chicken, mushroom, asparagus and leek tray bake step by step

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..

Remove with a slotted spoon and set aside. Return leeks to the mushroom pan with any juices. Baked chicken breast with asparagus spears rolled inside and topped with sliced mushrooms and whole garlic cloves. Suggestions: If you really like garlic, double Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge.