Chicken Cutlets Bake with Kale and Mushrooms

My favourite way to cook is when it all happens in one pan.  This Chicken Cutlets Bake so was easy and the caramelised onion and mushrooms with the kale was divine.

Ingredients:

  • 1kg Free Range Chicken Cutlets
  • 4 tbsp oil for cooking
  • 1 large onion, halved & sliced
  • 3-4 cloves of garlic, peeled and chopped
  • 2 tbsp fresh rosemary, chopped
  • 300g mushrooms (a mix of button and swiss), halved
  • 4-6 stalks of kale, stems removed
  • Salt & pepper

Method:

  • Pre-heat oven to 180 degrees.
  • Heat 3 tbsp oil in large oven proof pan on high heat.  Brown chicken thighs skin-side down until crispy then turn over and cook the other side for 2-3 minutes.  Remove to a plate.
  • Turn the pan down to medium heat and add 1 tbsp oil and cook the onions, garlic and rosemary until onions soften.  Turn the heat back up to high and add the mushrooms and stir for 2-3 mins.  You don’t need to fully cook through as you are about to put it all together in the oven.
  • Add the chicken cutlets back into pan with the onion mixture.  Place in the oven for 30 minutes.
  • Whilst the chicken is cooking, de-stem your kale and tear into big pieces.  Add to a bowl and toss with some olive oil.
  • After 30 minutes, increase oven to 200 degrees.  Remove pan and scatter kale around chicken pieces.  Place pan back in oven for 5-10 minutes.
  • You can roast some potatoes whilst you have the oven on to serve with this dish.  Also add a side of broccoli (just because it’s my son’s favourite vegetable).
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

Comments (2)

Leave a Reply

Your email address will not be published. Required fields are marked *

five × 5 =


Latest Articles

Korean Beef

Korean Beef

This Korean Beef is a great in the slow cooker.  Less than 10 mins of preparation time and dinner will be ready when you get home.  It’s not often you’ll see a Korean recipe in the slow cooker but …
Honey Mustard Pulled Pork

Honey Mustard Pulled Pork

This pulled pork dish is great all year round.  Using your slow cooker in Summer is a great way to have dinner ready when you get home without heating up the house.  You can cook your favourite pro…

Slow Cooked Beef Shank

Melt in your mouth whole beef shank.  We like to call it Thors Hammer but whatever you call it this dish is a winner. Make your favourite Mac and cheese recipe to serve with this delicious slow coo…
Copyright © The Free Range Butcher.