Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken and Cremini Mushroom Traybake with Roasted Red Pepper Sauce
Savory roasted mushrooms and a subtly sweet scallion-accented pan sauce are delicious accompaniments to crisp-skinned chicken seasoned with ground fennel, granulated garlic and dried oregano. If you can’t find ground fennel seed at the supermarket, grind your own by processing a generous 1 tablespoon whole fennel seeds in a spice grinder until fine and powdery.
4
Servings
Tip
Don't feel that you need to roast your own peppers for this recipe. We used jarred roasted peppers and they worked perfectly well.
50 minutes
Ingredients
-
1
tablespoon ground fennel seeds
-
1
tablespoon granulated garlic
Directions
-
01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the fennel, granulated garlic and 2 teaspoons salt. In a medium bowl, toss the mushrooms and red peppers with 1 tablespoon of the spice mixture and the oil; set aside. Into the remaining spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
This was fantastic: I wasn't certain how this would turn out but since we all like the ingredients, I gave it a try. In reading it through, I thought it would be too salty so I reduced the salt in the spice mixture used on the chicken to 1 teaspoon. I used chicken thighs because I think they always hold up better to oven heat; my jarred red peppers were at the bottom of the jar so they weren't whole but worked fine. My mushrooms were huge, I cut them in half and placed them cut side down. There were enough drippings from the chicken and mushrooms that I didn't need to add water to make the fabulous pan sauce. Don't forget the vinegar, it really wakes things up. Definitely a keeper. Served it with plain white rice as a foil to the rich sauce.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This recipe calls for 2 teaspoons + 1 tablespoon salt which is far too much salt. I used kosher salt and less than the recipe called for, but it was far too salty. We didn’t enjoy it and it was a waste of time and ingredients. I think it would be good if you replaced the tablespoon of salt with a teaspoon. I am very disappointed!