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.
Calories 421kcal Fat 15g Sat Fat 8.5g Protein 51.5g Carbs 4.3g Sugar 1.4g
Salt 0.3g Fibre 2.4g
|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|
You will need: 2 pieces of tin foil, about as big as 2 shoeboxes in length.
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.