Warm Chicken Salad With Garlic Mushrooms

2 large chicken legs -- or
4 large chicken thighs
2 Tbsp olive oil
100 grams Mushrooms Shitake -- (4 oz) or chestnut mushrooms,
sliced
4 garlic cloves -- crushed
1 tsp fresh thyme
140 gram herb salad -- (1 bag)
Garlic bread -- to serve

Preheat the oven to 220 C/Gas 7/fan oven 200C. Rub the chicken pieces with
the olive oil, salt and pepper, then put them skin side down in a small
casserole or roasting tin. Roast in the oven for 30 minutes. Remove from
the casserole and set aside. Leave the oven on. Spread the mushrooms,
garlic and thyme in the casserole or tin and place the chicken pieces on
top, this time skin side up. Pour 200ml/7fl 02 hot water around the
chicken and return the casserole or tin to the oven for another 30
minutes, stirring and checking after 15 minutes that there is enough
liquid to form a stock, as this will be the dressing. If there isn't, add
a little more hot water. Remove the casserole from the oven and allow to
cool slightly. Using a fork and your fingers, finely shred the chicken
into a bowl. Add the mushrooms, garlic and all the juices from the
casserole. Mix well and season. To serve, sprinkle the salad leaves into
the mushroom and chicken mixture and gently toss them through so they just
wilt little in the warmth. Serve the salad in a large bowl or on a
platter, with some garlic bread on the side.

Serves 2

Work time 10-20 minutes. Cook time 1 hour

Description: ""With only a handful of simple ingredients, you can conjure
up this
mouthwatering, warm winter salad'"
Source: "B.B.C. Good Food"

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