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One Pot Chicken Tenderloins

One Pot Chicken Tenderloin with leeks, orange, ginger & King Swiss brown mushrooms

By Ray Capaldi

4 serves

4 serves

10 mins

10 mins

45 mins

45 mins



8 The Bare Bird chicken tenderloins

One orange, peeled and sliced in semi circles

3cm knob of fresh ginger

3 cloves fresh garlic

8 large swiss brown mushrooms

2 large leeks

250 ml chicken stock

Pineapple weed leaves for garnish (optional)


  1. Alternate top and tail leeks and mushrooms in a small baking dish. Slide chicken tenderloins in between. Wedge sliced ginger and garlic in between other ingredients.
  2. Add stock, and put straight in to the oven on 180 degrees for 25 minutes.
  3. Remove from oven, add sliced oranges to top, and cook over stove top until stock reduces, and turns to sauce.
  4. The chicken stock, mushroom, garlic and ginger create a beautiful gravy when reduced on heat. Serve with your favorite rice with pineapple weed leaves on top

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