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Chicken and Mushrooms With Fresh Asparagus

Mediterranean Chicken and Mushrooms

A Simple, Healthy Mediterranean Recipe

Here's an easy and satisfying chicken and mushrooms recipe, with fresh asparagus tips, that's quick to prepare and full of Mediterranean flavour.
You'll need four boned out chicken legs which you can have the butcher do for you, or if you want to do it yourself, why not watch David's How to bone out a chicken video and then come back here for the details.

A Healthy Living RecipeThis great recipe qualifies for our healthy  living seal of approval. Fresh chicken meat (use organic if you can) vegetables and health giving Spices.

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  7 ProPoints Per Person

It's important to leave the skin on these chicken legs but don't worry the style of cooking makes sure that almost all the fat is drained away. Leaving you with a healthy and delicious Mediterranean Diet meal. Low fat and low carb.

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  • Four boned out, skin on chicken legs
  • Twelve large mushrooms
  • Twenty four fresh asparagus tips
  • Two large cloves of garlic - finely chopped
  • Two or three tablespoons of cognac to flambé
  • A large glass of medium sherry
  • Olive oil to fry
  • Salt and freshly ground black pepper to taste
Weight Watchers Logo
  7 ProPoints Per Person

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Chicken and Mushrooms Method
  1. OK - first fry the chicken legs, skin side down, over medium heat, in a large non stick fry pan with some of the olive oil. Fry for fifteen to twenty minutes so that the skin gets crisp and well browned.
  2. Then - turn the legs over and cook for a further ten minutes.
  3. Remove the chicken from the pan and keep warm in the oven, at a medium heat - 160ºc/325ºf - warm enough to keep that skin crispy.
  4. Now - fry the mushrooms in the pan until well browned - remove and drain off all fat. Keep warm.
  5. Toss the asparagus tips in the pan until just cooked - drain and keep warm.
  6. Right - throw the garlic into the pan and cook for two minutes.
  7. Drain off most of the oil and fat and flambé the pan with the cognac, stirring all the while.
  8. Add the sherry and reduce until about halve of the original volume.
  9. Now you're ready to assemble - place the chicken legs onto warm dinner plates - garnish with the mushrooms and asparagus - spoon over the juices and enjoy.
  10. Goes really well with our mashed potato recipe.

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