Thursday, November 21, 2002

Chicken parcels

This is a yummy recipe that I stumbled upon recently, which is low fat/salt/sugar/spices, yet still very tasty. It can also be made as a casserole.

skinned chicken thighs or breasts

prosciutto ham (1 slice per thigh)

bunch asparagus

red onion (cut into chunks)

thyme sprigs (2 per thigh)

chicken stock

freshly ground black pepper

extra virgin olive oil

Cut squares of baking paper, enough to make a parcel around 1 chicken thigh and some vegetables, cut short lengths of string to tie the parcels with. Slice the asparagus into short lengths, throwing away the woody end. Place about 5-6 pieces of asparagus and a couple of chunks of onion in the middle of a square of baking paper. Place a thyme sprig on the inside of a chicken thigh, roll it up and place two more sprigs on top. Wrap a prosciutto slice around chicken and place on top of vegetables. It's easier if you put the parcel in a shallow bowl before you add splash of oil and enough chicken stock to fill to about a third of the parcel's height. Grind pepper on top and tie parcel with string. Place on a baking tray and bake in a 200 degrees Celsius oven for about 20-30 minutes. Serve with fresh crunchy bread (fresh baguette is delicious to mop up the juices!)

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