المكونات
- SpinneysFOOD vine tomatoes 300g
- Chicken breast fillets 4
- SpinneysFOOD salt ½ tsp
- Sugar snap peas 160g
- Garlic clove 1
- Salted butter 80g
- Black peppercorns 1 tsp
- Baby potatoes 350g
- Small asparagus 400g
- Leek 1 Small
- SpinneysFOOD D+ portobello mushrooms 200g
- SpinneysFOOD olive oil 3 tbsp
- SpinneysFOOD bottled water 125ml
- Miso paste 4 tbsp
أدوات ومستلزمات الطبخ
- Baking paper 1
Nutrition (Per serving)
- سعرات حرارية 647
- دهون 33.2g
- المشبعة 13.4g
- بروتين 60.5g
- الكربوهيدرات 27.2g
- السكريات 7.5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
دجاج بابيلوت مع الخضار والمرق
French 30 Mins Prep · 20 Mins Cook
- 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.
- Serve immediately.