Chicken with Mushroom and Blue Cheese

Serves 2


  • 2-4 Chicken thighs, depending on size, bone removed
  • 2 Chestnut portabello field mushrooms
  • 100g Devon Blue cheese
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil


Preheat an oven to 180C
Tuck the boned chicken thighs back into a thigh shape and place in a roasting dish. Drizzle with oil and season with a generous pinch of salt. Place into the preheated oven. Cook for 5 minutes
Meanwhile remove the stalks from the mushrooms, keeping the mushroom cap whole. Crumble the cheese so that it will fit on top of the mushrooms. Place the cheese on top of the mushrooms and once the chicken has been cooking for 5 minutes place the mushrooms alongside the chicken in the roasting tin. Continue to cook in the oven for 15 minutes or until the chicken is cooked through and the mushrooms are tender and covered in melted cheese. Remove from the oven and rest for a few minutes.
To serve slice the chicken thighs and serve on top of the blue cheese mushrooms. Serve immediately.