A festive treat for the whole family
|Prep time||30 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the cheat’s gravy, finely chop the leek and crush the garlic clove. Finely chop the mushrooms.
Place a small saucepan over a medium heat and sauté the leeks, garlic and mushrooms in the olive oil until caramelised, approx. 5 minutes.
Add the water and deglaze the pan, scraping off all the bits from the bottom.
Add the miso and freshly ground black peppercorns.
Strain into a jug and set aside.
To make the chicken en papilotte, preheat the 190°C, gas mark 5.
Lay down 4 large sheets of baking paper, you can double layer it for extra support if you like.
Slice the baby potatoes and divide the slices equally between each sheet and arrange them evenly.
Top each sheet with 100g of asparagus spears.
Season the chicken breasts with the salt and freshly ground black peppercorns on each side and place on top of the asparagus.
Half and quarter the tomatoes then arrange the tomato quarters and sugar snap peas around the chicken breasts and add 20g cube of salted butter to each parcel.
Fold the baking paper to form a long cylinder and tie either end with kitchen string.
Bake in the oven for 20 minutes or until cooked through.