Chicken en papillote

Method:

This recipe for chicken cooked in parchment paper, is simple, quick and easy.  First trim the vegetables cutting the carrot and celery into reasonably sized chuncks, a couple of centimetres wide.  Half the potatoes and trim andy skin off the chicken.

Next lay the parchment paper out on a flat surface, you’ll need enough to make a pocket for all the ingredients.  fold the paper in half then turn the side edges in tightly to form a pocket with a hole at the top.

Pour all of the ingredients into the pocket, the wine last, you can also add parsley or any other herbs at this point.  Season well with salt and pepper (about 1/2 tablespoon of salt)

Fold over the final edge so the pocket is now airtight and place on a baking tray, it is very imporant that the packet is tightly formed so that all the moisture stays inside  cook in the oven for around 35 mins or until the potatoes are fully cooked and serve.

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