Tuesday, 10 June 2008

Brissonet and Barbeques – Brissonet Blanc and Poulet En Papillote Au Thym (Chicken in a Parcel)

The Brissonet Blanc (£3.15) comes from the same stable as the red and is made with the Maccabeau grape which is sometimes known as Macabeo or Viura in Spain and is often used in making Cava. It's a lovely wine and is full of ripe fruit. Brissonet Blanc is a brilliant yellow colour with a green bloom and has a bouquet of exotic fruit such as melon and pineapple. On the palate there is a good balance between acidity and alcohol, which gives priority to the aroma. Brissonet Blanc is an excellent aperitif wine, whilst it possesses good, easy drinking qualities it is also suited to a variety of Salad Dishes and an array of Fish Dishes including Tuna, Cod, Plaice and Scampi. Starters with Soft Fruits and Melons are also equally at home with a glass.

The French recipe that I've chosen to accompany the Brissonet Blanc literally translated means Chicken in Parchment but nowadays we use foil instead of paper!

Chicken in a Parcel with Thyme (Poulet En Papillote Au Thym)

6 boneless chicken breasts
1 leek, chopped
1 stalk celery, chopped
2 tomatoes, chopped
zest of 1 lemon
2 garlic cloves, crushed
1 onion, chopped
thyme, chopped
salt and pepper
1 bag spinach leaves
1 cup white wine

Cut out 6 pieces of foil to wrap the chicken in and place the chopped leek and celery in each. Lay the chicken breast on top of the vegetables and place some spinach leaves on top of the chicken. Mix the tomatoes, lemon zest, garlic, onions, thyme, salt and pepper together and place on top of the spinach leaves. Sprinkle the white wine over this and wrap up the edges of the foil to make a parcel. Cook for about 15 minutes in a covered barbeque.


Images Courtesy of www.flickr.com

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