One Pot Chicken Tenderloin with leeks, orange, ginger & King Swiss brown mushrooms
By Ray Capaldi
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)
- 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.
- Add stock, and put straight in to the oven on 180 degrees for 25 minutes.
- Remove from oven, add sliced oranges to top, and cook over stove top until stock reduces, and turns to sauce.
- 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