Penguin Anniversary Edition: Happy Days With The Naked Chef
By Jamie Oliver
Chicken baked in a bag
With mushrooms, butter, white wine & thyme
45 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
2 x 200g skinless free-range chicken breasts
1 handful of dried porcini mushrooms
250g mixed mushrooms
1 large wineglass of white wine
3 large knobs of unsalted butter
1 handful of fresh thyme
2 cloves of garlic
Method
- As this is for 2 people, I’m going to make a large envelope/bag to cook everything in. Using wide tin foil, make the 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 220°C/425°F/gas 7.
- Tear up the mixed mushrooms. Peel and slice the garlic. Mix everything together in a bowl, including the chicken. Place in the bag, with all the liquid, 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 the oven for 25 minutes.
- Remove from the oven, place the bag on a big plate, take it to the table and carefully break open the foil. Feel free to vary the recipe – things like grated parsnip, smoked bacon and red wine also work well.
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