Chicken, Apple and Castello Borgonzola Papillote

Ingredients for 4 servings

2 shallots, sliced

1 tbsp butter

1 clove garlic, chopped

1/3 cup dry white wine or vermouth

 1/4 cup dried cranberries

 Salt and freshly cracked black pepper

 1 tbsp olive oil

8 boneless, skinless, chicken thighs, cut in half

4 sprigs fresh thyme

1 Granny Smith apple, peeled, cored and grated

4 oz Castello Borgonzola cheese sliced into 4 equal portions, rind removed

4 pieces of parchment paper cut 4 into 11" squares [27 cm] 

Chicken, Apple and Castello Borgonzola Papillote


In a medium skillet, saute shallots in butter over medium high heat for 2-3 minutes or until soft. Add the garlic and reduce heat to medium. Toss for a couple of minutes until garlic is just translucent. Add the white wine and cranberries and simmer until liquid is reduced by half. Season with salt and pepper. Set aside.

Preheat over to 350°F [180°C]

Meanwhile in a small bowl, drizzle olive oil over chicken tossing to coat well and season with salt and freshly cracked black pepper. Arrange pieces of parchment paper side by side. Fold each in half diagonally and open again. Divide chicken equally among each piece of paper, laying the chicken next to the fold, in the centre,

Spoon onion mixture over top, dividing equally among each package. Sprinkle each with equal portions of grated apple, a slice of Borgonzola and finally a sprig of thyme.

Seal parcels by first folding over the empty half of parchment paper bringing the corners together. Starting at one end, twist the edges of the paper to form a tight seal, working along the edge until you have a half-moon shape. Lay the parcels on a baking sheet. Bake for about 20-25 minutes until cooked through. Transfer each parcel to a plate. Cut each open using scissors and enjoy right from the parcel. 

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