Italian winter chicken

Method

1. Slice the potatoes and cook until tender in a large saucepan of boiling, salted water - about 8 minutes.

2. Preheat the oven to 220C/gas 7.

3. Drain the porchini from the water and combine with the fresh mushrooms. Pour in the wine, and stir in the fennel, butter, thyme, garlic, olive oil, potatoes and seasoning.

4. Score the chicken breasts with a sharp knife and add to the mushroom mixture.

5. Make a paper bag by folding a 1 metre of sheet of parchment paper in half. Brush all 4 edges with egg wash and fold the paper in half again - you should now have a paper bag. Fold the long side edges over twice, to ensure a tight seal. There'll be one open end for you to add the filling.

6. Place the mushroom mixture into the paper bag and seal the packet, using more egg wash. Carefully slide it onto a roasting tray.

7. Place the tray in the middle of the oven and bake for 35 minutes. Bring the packet to the table and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

2 medium Potatoes, peeled and sliced
handful dried porcini mushrooms, soaked in warm water for 15 minutes
250g assorted mushrooms
250ml White wine
1 bulb Fennel, sliced and blanched
3 tbsp Butter
handful Thyme
2 garlic cloves, sliced
Olive oil
2 chicken breasts, skinless
1 egg, beaten with 2 tbsp water
fine sea salt and freshly ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Save money on shopping bills