Your Recipe

Recipe Instructions:

Ingredients
2 tablespoons olive oil
8 x 125g (4 ounce) chicken thighs
2 cloves garlic, sliced
8 sprigs fresh thyme
4 flat mushrooms (320g), sliced
250 grams cherry tomatoes
1 tablespoon balsamic vinegar
80 grams fetta, crumbled
¼ cup coarsely chopped fresh flat-leaf parsley leaves
crusty bread, to serve
Method
1 Heat oil in a large, heavy-based frying pan over high heat. Season chicken; cook, in 2 batches, for 2 minutes each side or until browned. Remove from pan.
2 Reduce heat to medium. Cook garlic, thyme and mushrooms, stirring occasionally, for 5 minutes or until browned. Add tomatoes, cook, stirring, for 1 minute. Return chicken to pan; cook, covered, for 10 minutes or until cooked through.
3 Drizzle chicken with vinegar; sprinkle with fetta and parsley. Serve with bread.