Wednesday , October 27 2021

Lemon and thyme chicken parcels

By Daniel Meale, The Paddocks, Hethersett


4 chicken supremes (boneless, skinless chicken breasts)
1 lemon, sliced
3 sprigs of thyme

100ml of white wine
knob of butter
salt and pepper

Serves Four

Preheat the oven to 180°C.
Lay out a sheet of tin foil, about a meter long on one half. Lay the sliced lemon, half the thyme and the butter and then place the chicken on top. Season, then sprinkle over the rest of the thyme.
Fold the tin foil over, rolling the two sides tight to keep in the steam. Then in the last open side, pour in wine and seal.
Slide onto baking tray and cook for 40 minutes.
Serve with new season Jersey royals and fresh local asparagus.


Recipe published in Feast, issue 26.

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