Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chicken Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

This foolproof recipe from Jamie Oliver for succulent chicken with the deep flavours of mushroom, fresh thyme and wine makes a delicious dinner for two that's easy to throw together at the last minute.


Nutritional information:

Calories 421kcal     Fat 15g     Sat Fat 8.5g     Protein 51.5g     Carbs 4.3g     Sugar 1.4g

Salt 0.3g     Fibre 2.4g

Read more Read less


2 x 200g/7oz skinless chicken breasts
1 handful dried porcini
255g/9oz mixed mushrooms, torn up
1 large wineglass white wine
3 large knobs butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced

Essential kit

You will need: 2 pieces of tin foil, about as big as 2 shoeboxes in length.

Don't miss our spring eBook sale!


As this is for 2 people, I’m going to make a large envelope/bag to cook everything in. Using wide tin-foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.

Preheat the oven to 220ºC/425ºF/gas 7. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine juice, making sure you don’t pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray. Place the tray on a high heat on the hob for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.

Remove from the oven, place the bag on a big plate, take it to the table and break open the foil. Feel free to vary the recipe – things like grated parsnip, smoked bacon and red wine also work well.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week