Chicken, White Wine and Tarragon en Papillote

chicken-in-parchment

This lovely recipe is a great way to cook chicken breasts in the oven whilst retaining moisture and flavour in the meat. They can be prepared in advance and left to marinate in the fridge making this the perfect recipe to prepare for guests.

Ingredients (Serves 6)

  • 6 chicken breasts
  • 1 pack of fresh tarragon (you can use dried instead)
  • 100 ml white wine
  • salt and pepper

Method:

  1. Preheat the oven to 200 c, 400 f, gas mark 6 (reduce slightly for fan ovens)
  2. Tear 6 pieces of greaseproof paper (or foil), large enough to create a roomy parcel when wrapped around the chicken breasts
  3. Make 4 slits across each chicken breast then lay on a piece of paper/foil
  4. Remove any woody stems from the tarragon and tuck the leaves into the slits, pour over the wine and season with salt and pepper
  5. Lift the edges of the paper/foil and fold over to create a parcel, try not to let the top touch the chicken, to make it look really pretty, you could tie the paper with string
  6. Place in the oven and cook for approximately 30 minutes, check that the chicken is cooked through by slicing into the largest part of the breast
  7. Remove and serve with new potatoes and salad or vegetables. I like to keep the chicken wrapped up so that each person gets to open their own parcel and savour the wonderful aroma, this also keeps the chicken warmer for longer
About

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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