How to make it

  • Preheat the oven to Gas Mark 6 (400°F/200°C).
  • Scatter garlic, onions, mustard and mushrooms in a rectangular baking dish, about 9 x 13".
  • Place chicken on top.
  • Sprinkle with the dried herbs.
  • Pour the cold chicken stock on top. Mine was cold so it was in a jelly-like state – I just smooshed it over the top, and used a spoon to push stock in between the chicken pieces.
  • Sprinkle the lemon juice over everything.
  • Sprinkle with the salt and peppers.
  • Bake for 45-50 minutes, or until done (internal temperature should be 165°F/75°C minimum).
  • Serve with plain boiled white rice, and vegetables of choice.

Reviews & Comments 1

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  • gourmetana 8 years ago
    Sounds delicious! Bookmarked to try :)
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