Directions
- 1Season the chicken with salt and pepper.
- 2Put the chicken skin side down in the frying pan with olive oil and brown lightly.
- 3Add the mushrooms.
- 4Add the butter beans, draining most of the liquid.
- 5Add one can of water.
- 6Add one can of rice.
- 7Add one can of mushroom soup.
- 8Add the frozen spinach.
- 9Add a little olive oil, salt and pepper.
- 10Add the lemon zest.
- 11Mix everything up.
- 12Cover with tin foil and bake for 45 minutes at 200 degrees Celsius (400 Fahrenheit).
- 13Remove the tin foil, and put the tray back in the oven for a couple of minutes to get the chicken skin crispy.
- 14Mix the English mustard and lemon juice and drizzle over the finished dish.
Ingredients
- 4 chicken thighs
- 400 grams mushrooms
- 2 cans butter beans
- 1 can mushroom soup
- 1 can water
- 1 can rice
- 4 cubes frozen spinach
- 2 tablespoons olive oil
- 2 pinches salt
- 2 pinches pepper
- 1 lemon
- 4 big teaspoons English mustard
Equipment
ovenfrying pantongsgraterspoonknife
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