Antoine Bouterin's French Chicken in Parchment With Thyme

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
YIELD: 6 packets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees, or grill to medium-high.
  • Cut 6 pieces of heavy-duty aluminum foil (or parchment) into rectangles approximately 18 x 20 inches.
  • Rinse the chicken and pat dry with paper towels. Using a cleaver or heavy knife, slightly flatten each breast half.
  • Combine the leeks and celery. Put about 1/4 cup of the vegetables toward the bottom edge of each piece of foil.
  • Lay a chicken breast on top, and put 4 to 5 spinach leaves on top of the chicken.
  • Combine the tomatoes, lemon zest, garlic, scallions, thyme, and salt and pepper to taste. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 tablespoon of the wine over each one.
  • Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1-inch fold. Fold the 1-inch closure in half, making a 1/2-inch fold, and fold over once more with a 1/2-inch fold. Fold the sides in the same way. You should have formed a packet, closed tightly around the ingredients.
  • Place on a large baking sheet and bake for 20 to 25 minutes, or until the foil packages swell up. Or cook about 14 to 16 minutes in a covered grill.
  • Serve in the packages. letting your guests slit open the foil at the table, and enjoy the fragrant aroma that steams out.
  • Good with a side salad, and a crusty loaf of bread for mopping the juices.
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