Chicken, Red Wine and Mushroom Parcel

Chicken, Red Wine and Mushroom Parcel


  • 4 pieces double thickness Bacofoil The Original 30 x 45 cm
  • 4 free range chicken quarters
  • 4 tablespoon seasoned flour
  • 2 tablespoon olive oil
  • 8 baby onions, peeled
  • 25g / 1oz unsalted butter
  • 4 rashers streaky smoked bacon, cut in lardons
  • 16 button mushrooms
  • 4 bay leaves
  • 12 new potatoes, washed
  • 3 cloves garlic chopped with 1 tspn thyme and 1 tspn Maldon salt
  • 1 chicken stock cube
  • 375ml beefy red wine
  • 2 tablespoon parsley


  1. Preheat oven to 180°C / Gas 4.
  2. Dust the chicken in seasoned flour. Heat the oil in a large frying pan and brown the chicken all over. Place the chicken in the centre of each foil square.
  3. In the same pan fry the onions and bacon until the onions are golden and the bacon is starting to crisp. Add the mushrooms and cook for a further 3 minutes. Divide the mixture between the 4 pieces of chicken. Top each with a bay leaf and 4 new potatoes.
  4. Place the garlic mix in a bowl, crumble in the stock and mix with the wine.
  5. Raise the sides of the foil and make a double fold along the top, divide the wine between the four parcels. Seal the parcel by folding the sides together.
  6. Place in the oven and cook for 50 minutes. Carefully open the parcels and spoon into 4 warm bowls, sprinkle with parsley.



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