Chicken in a bag and chilli greens

Method

1. Preheat the oven to 220C/gas 7. Bring a small saucepan of salted water to the boil, add the fennel and boil for 1 minute before draining and rinsing under the tap. Allow to drain completely.

2. In a small bowl, beat the egg with 2 tablespoons of water to make an egg wash. Take a sheet of baking parchment or foil about 90cm long and fold it in half. Brush all four edges with the egg wash and then fold in half again, creating a double thick bag with a closed end. Fold the two opposite side edges over twice to give two sealed edges and one open side at the end.

3. In a large bowl, combine the blanched fennel, dried and fresh mushrooms, courgette, celeriac, shallots, garlic, thyme, white wine, butter, olive oil and some salt and pepper. Add the chicken breasts and mix well.

4. Place the ingredients into the bag, including all the liquid, making sure you don't pierce the bag. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, then carefully place it on a roasting tray. Bake in the middle of the oven for 35 minutes.

5. Meanwhile, prepare the chilli greens. Melt the butter in a large frying pan. Add the kale and cook, stirring, for few minutes or until wilted. Add the garlic and finely sliced chilli and cook for another couple of minutes. Transfer to a hot serving dish and squeeze over some lemon juice.

6. When the chicken is done, slide the bag onto a large plate or serving dish. Tear open the bag at the table and serve with the chilli greens.

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Ingredients

1 bulb Fennel, sliced and blanched
1 egg
1 handful dried porcini mushrooms
250g mixed wild mushrooms, or chestnut mushrooms
1 courgette, sliced
1/2 small head Celeriac, peeled and diced
2 banana shallots, cut lengthways into quarters
2 garlic cloves, sliced
handful fresh thyme sprigs
175ml dry white wine
3 tbsp Butter
1 tbsp extra virgin olive oil
2 skinless chicken breasts, scored
sea salt and freshly ground black pepper

For the chilli greens

25g Butter
200g Kale
1 red chilli, finely sliced
2 cloves Garlic, crushed or chopped
lemon juice

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