Jamie Oliver revealed his secret method for adding "big flavour" to the chicken and mushroom bake. The deliciousness of this recipe can simply be put down to the addition of a tin of soup. While Jamie Oliver strongly recommends adding mushroom soup to the bake, creamy chicken soup can work just as well.
As for the vegetables, spinach is included in the original recipe , but the vegetable could be substituted for cauliflower and/or green beans. The chef noted that you can also "swap in any tinned beans you fancy" for this delicious dish. Chicken and mushroom bake Four large chicken thighs, skin on, bone in Olive oil 400g mixed mushrooms 295g tin of mushroom soup 400g tin of butter beans 300g basmati rice One lemon 200g frozen leaf spinach Four tsp English mustard, plus extra to serve Method Preheat the oven to 200C (400F/gas six).
In a roasting tray, toss the chicken with one tablespoon of olive oil and a pinch of black pepper, then scatter in the mushrooms. Tip in the soup, then drain and tip in the butter beans, followed by the rice. Fill the bean tin with water and pour into the tray.
Finely grate in the lemon zest, then mix everything together. Bring the chicken to the top, skin side up, making sure the rice is submerged, then nestle in the frozen spinach. Cover with oiled tin foil and bake for 50 minutes, or until the chicken is cooked through and the rice is tender, removing the foil for the last five minutes.
Fluff up the rice and spinach, then season with salt and pepp.