I love chicken. I really do love it in its every form, shape, and flavor. Last night I did not have much time to prepare dinner, but I had a few good ingredients in my pantry so I came up with this recipe. And I am glad I did, because it turned out fantastic!
One of the advantages of cooking food inside an aluminum wrap is that you don’t have to add any flavor or ingredients while it cooks because everything is already in it. It is a perfect way of cooking for moms and those who don’t have much time since you place everything in the foil and don’t have to check it until ready. This is what you need.
– Two 9 oz boneless chicken breasts (250g each)
– 1 oz dry Porcini mushroom (30g)
– 6 fluid oz dry white wine (230ml)
– salt and pepper to taste
– 2 large cloves of garlic peeled
– 3 table spoons EVO oil
– a handful of fresh thyme
Preheat the oven to 425F (220C). Using 2 aluminum foils, make a large envelope which will be the “pocket” for the chicken. In a large bowl mix everything together including the chicken; once mixed, transfer into the aluminum pocket you made and close up the edges making sure the bag is tightly sealed and secure on all sides. Place onto a roasting pan on high heat for 1 min to get the heat going then transfer on a baking pan and cook in the oven for about 45 min. Cooking time may vary; I have a static oven and it took exactly 45 min to cook the chicken to perfection. If you have a ventilated oven, you may want to check after 25 – 30 min to make sure you don’t over cook the chicken.
Once cooked, remove the pan from the oven and let the chicken rest for a few min before opening the aluminum pocket. You should end up with something like this.
Transfer the juice in a pan and reduce until thicker. Slice the chicken and place it on a place before adding the wine reduction. Voila’! Chicken with Porcini and thyme is made, and is mouth watering.
I hope you like this and will make it too. Don’t forget to leave a comment and let me know what you think. And stay tuned for the next recipe!