Lemon Fennel Chicken in Parchment Pouch

  • Preparation Time
  • Total Time
  • Number of Servings 5

Baking with parchment is a simple, chef-inspired technique that helps to ensure impressive results. As the chicken and vegetables bake, steam is trapped in the parchment to retain moisture. Serve it tableside -- just cut the parchment open to reveal tender, juicy chicken fragrant with lemon and fresh herbs.

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Ingredients

  • 1
    medium fennel bulb (about 1 pound), sliced into ½ -inch slices
  • 1 pint
    cherry tomatoes, halved
  • 2-3
    sprigs fresh rosemary
  • 2-3
    sprigs fresh thyme
  • 4
    garlic cloves, peeled
  • 1
    lemon, sliced
  • 4 Tbsp
    butter, cut into pieces
  • Kosher salt, to taste
  • 1 Tbsp
    capers
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    dry white wine, optional
  • Parchment paper

Instructions

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. Layer ingredients on one half of the parchment paper. Season to taste with salt, pepper and peppercorns. Drizzle with olive oil and white wine, if using.

3. Fold and seal parchment over ingredients.

4. Bake 14-16 minutes.

Tip: The French technique of cooking ingredients in parchment paper to retain moisture, called en papillotte (ahn pah-pee-yoht), also makes for quick and easy cleanup.

Products From Recipe

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