Simply Jamie
By Jamie Oliver
Chicken & mushroom bake
1 hr 5 mins (Prep 5 mins)
Not Too Tricky
serves 4
About the recipe
An easy & cosy people-pleaser that uses tinned soup as a shortcut to big flavour – we love that.
Recipe From
Ingredients
4 large free-range chicken thighs, skin on, bone in
olive oil
400g mixed mushrooms
1 x 295g tin of Campbell’s condensed mushroom soup
1 x 400g tin of butter beans
300g basmati rice
1 lemon
200g frozen leaf spinach
4 teaspoons English mustard, plus extra to serve
Top Tip
Tinned mushroom soup provides deep flavour here, but creamy chicken would give good results, too. Other frozen veg, such as cauliflower or green beans, work well in place of the spinach, and you can swap in any tinned beans you fancy.
Method
- Preheat the oven to 200°C/400°F/gas 6. In a 25cm x 35cm roasting tray, toss the chicken with 1 tablespoon of olive oil and a pinch of black pepper, then scatter in the mushrooms, tearing any larger ones (if you like your chicken skin extra crispy, fry the thighs until golden before adding the mushrooms).
- Tip in the soup, then drain and tip in the butter beans, followed by the rice. Fill the bean tin with water and pour into the tray. Finely grate in the lemon zest, then mix everything together.
- Bring the chicken to the top, skin side up, making sure the rice is submerged, then nestle in the frozen spinach. Cover with oiled tin foil and bake for 50 minutes, or until the chicken is cooked through and the rice is tender, removing the foil for the last 5 minutes. Fluff up the rice and spinach and season to perfection.
- Mix the mustard with the lemon juice in a small bowl, then drizzle over the bake, and serve.
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