Food and prop styling  Renee Muller
Photography Hudi Greenberger

When I go to New York, I sometimes bring back fresh,
pre-checked herbs that I can’t get near me. This recipe developed because of a package of fresh thyme that I needed to use up, and it’s become a staple in my house.

SERVES 4–8

• 1 red onion, thinly sliced
• 6 cloves garlic, crushed
• 4–8 dark meat chicken cutlets
• 1½ Tbsp tomato paste
• salt and pepper, to taste
• ½ cup dry white wine
• 8 oz (225 g) mushrooms, sliced
• olive oil, for drizzling
• 8 sprigs thyme (some removed from the stem and some left on it)

Preheat oven to 425°F (220°C).

Arrange the onion slices on a baking sheet lined with parchment paper. Add the crushed garlic, and lay the chicken pieces on top. Smear a little bit of tomato paste over each piece of chicken. Season generously with salt and pepper.

Pour wine around the pan, then place mushroom slices around the chicken. Drizzle with olive oil and sprinkle with thyme. Bake for one hour.

(Originally featured in Family Table, Issue 756)