Creamy Mushroom Chicken Bean and Marsala Traybake

Method

1. 1
   Preheat the oven to 200°C.
2. 2
   Roughly chop the mushrooms, slice the onion, and add them to a large roasting tray with olive oil and salt. Roast for about 30 minutes.
3. 3
   Add the marsala, drained beans, chicken stock, cream, and the tied-up woody herbs (rosemary, sage, thyme, and bay leaf) to the tray. Mix well.
4. 4
   Top with the chicken supremes, drizzle with olive oil, season with salt and pepper, and return to the oven for 20–25 minutes, until the chicken is cooked through.
5. 5
   If the chicken skin is not crisp enough, place under the grill for 5 minutes.
6. 6
   Remove the tray from the oven, lift the chicken off and let it rest. Stir the spinach through the creamy mushroom sauce until wilted.
7. 7
   Serve the chicken and sauce topped with fresh chives and parsley.