Ash Dixon’s Dixie Chick
Ingredients
- 500g chicken thighs or breasts
- 1 onion
- 1 tbsp garlic
- 1 tbsp olive oil
- Knob of butter
- 250 g button mushrooms, sliced
- 4 rashers rindless bacon, diced (optional)
- 420g can cream of mushroom soup
- ⅓ cup light thickened cream
- 2 cups spinach
- 2 tbsp lemon thyme leaves (optional)
![Dixie ingredients](/assets/pulse-energy/promo/2020/ff3f2f3a7a/Untitled-design-60__ResizedImageWzM1MCwzNTBd.png)
Method
- Preheat the oven to 200ºC.
- Spread the chicken out in a single layer in a large ovenproof dish. Slap on some salt and pepper.
- Heat the oil and butter in a large frying pan over medium heat until it’s sizzling. Add the onion and garlic and cook until browned. Toss in the mushrooms and optional bacon, then cook stirring for 3-4 minutes or until tender.
- Add soup and cream and stir until well combined. Add the spinach. Bring to boil then remove from heat.
- Stir in the thyme then pour it over the chicken.
- Bake uncovered for 30 minutes or until it’s cooked through.
- Serve it up with rice and whatever vegetables you have on hand! We’re big fans of broccoli and green beans.
Want to win dinner with the boys?
Click to enter![Dixie 1](/assets/pulse-energy/promo/2020/ac6be910bb/Untitled-design-33.png)
![Dixie cooking](/assets/pulse-energy/promo/2020/2253c47e09/Untitled-design-31.png)
![Dixie final](/assets/pulse-energy/promo/2020/691bcaa27a/Untitled-design-30.png)
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