If this were facebook it would say honeyandmustard likes Jamie Oliver

We have his books, some kitchen utensils and we’ve been to his restaurant in Cambridge. Simple food with great ingredients, no fuss… that’s the way I see him.

I’ve had my eye on this recipe since I got his book called ‘Happy Days with the naked chef’ and I was very very pleased with the result. I’m heating the leftovers as I write this and drooling all over again.

First off, you will need:

  • Foil – this is the Art Attack part – cut two lengths about the size of two shoe boxes each and lay them on top of each other. You will be making an envelope so do try to be very gentle with the process. The foil needs to stay intact. Fold three sides in, twice and securely.

Your ingredients are:

  • fresh or dried thyme – I have one growing in my garden – very fresh see?

  • 2 chicken breasts or boneless thighs
  • 2 knobs of butter
  • 1 glass of white or red wine
  • 2 cloves of garlic, peeled and thinly sliced
  • mushrooms, whole or roughly chopped
  • 3 kilos of patience

Preheat your oven to 220 degrees C

In a bowl mix all of your ingredients, including the wine. Place your foil creation in a baking tray.

Now comes the tricky part.. take a deep breath while slowly and carefully transferring your mixture to the foil ‘envelope’. If I can do it without spilling a drop.. then so can you! 🙂 Once it’s all in and you haven’t made a complete mess, close the 4th side of your envelope carefully. I don’t want to put you under any pressure, but it’s of ultimate importance that you do not, at any point, pierce your foil.

Once your parcel is sealed, place over the length of two hobs and heat for a minute to get things going. Insert into your oven for 25 minutes and hope for the best.

When 25 minutes have passed, remove from the oven and open it up… careful, it’s hot!

We had it with fresh bread (lots of gravy for dipping!), artichoke hearts, olives and cheeses, but you can also serve it with rice or pitta bread. Mmmm…!!


2 Comments

  1. Posted May 19, 2010 at 8:08 am | Permalink

    that looks…yum…wow…i can even smell it in my head hehe

    • Posted May 20, 2010 at 4:44 pm | Permalink

      In that case it probably smells very alcoholic :p

      The alcohol content from the wine cannot evaporate because it is enclosed in foil – so as opposed to the usual cooking, it remains pretty concentrated. The whiff you get when first opening the foil is quite intoxicating !! 🙂

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  1. […] a no-fuss, no-mess (no promises here, ok?) go-to way to prepare chicken without having it dry up. Here is one I got from Jamie […]

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