White wine chicken with baby vegetables


White wine chicken with baby vegetables

Cooking Time: 30 Mins


  • 6 sprigs fresh thyme
  • 6 sprigs fresh marjoram
  • 1 tbs olive oil
  • 4 (about 850g) chicken marylands
  • 8 (about 1 bunch) spring onions, halved
  • 8 baby (Dutch) carrots, trimmed, scrubbed, dried
  • 80g short-cut rindless bacon, cut crossways into 1cm-thick strips
  • 250ml (1 cup) chicken stock
  • 250ml (1 cup) dry white wine
  • 100g button mushrooms, halved
  • 1/4 cup loosely packed fresh continental parsley leaves


  1. Tie the thyme and marjoram sprigs together with unwaxed white kitchen string. Heat the oil in a saucepan over high heat. Add the chicken, skin-side down. Add the spring onion, carrots and bacon and cook, covered, for 3 minutes or until chicken is brown. Add stock, wine and herbs. Bring to the boil and cook, covered, for 10 minutes or until the chicken and vegetables are tender. Add mushrooms and cook for 3 minutes or until tender.
  2. Divide among serving plates and sprinkle with parsley leaves.