How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken In Pouch ?

You need 10 ingredients. The key ingredients include: Ingredients, 2 tablespoons extra-virgin olive oil, 1 shallot, sliced thin, 1 teaspoon minced fresh tarragon, and more.

Is Chicken In Pouch suitable as meat & poultry?

Yes, Chicken In Pouch falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken In Pouch ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Pouch Recipe

Name: Chicken In Pouch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 tablespoons extra-virgin olive oil; 1 shallot, sliced thin; 1 teaspoon minced fresh tarragon; Salt and pepper, to taste; 2 oranges, peeled and cut into 1/4inch pieces; 2 carrots, peeled and cut into matchsticks; 1 fennel bulb (about 12 ounces), tops -discarded, halved, cored, and sliced thin; 4 (6ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary; 2 scallions, sliced thin

Chicken In Pouch

Eats Now Editorial Team · 275 kcal · Meat & Poultry

1
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut eight 12-inch sheets of aluminum foil.
2
Combine the oil, shallot, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Toss half of this mixture with the oranges in a bowl and toss the remaining mixture with the carrots and fennel in a separate bowl. Pat the chicken dry with paper towels and season with salt and pepper.
3
Following the photos, arrange the carrot-fennel mixture in the center of four pieces of the foil. Lay the chicken over the vegetables then spoon the orange mixture over the top.
4
Place the remaining pieces of foil on top and fold the edges over several times to seal. Place the packets on a rimmed baking sheet and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, about 25 minutes. (To test the doneness of the chicken, you will need to open one of the packets.)
5
Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently slide the chicken, vegetables, and any accumulated juice onto individual plates. Sprinkle with the scallions and serve.
6
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl.
7
Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to 1/4-inch thickness. Tie kitchen twine around each roast at 1-inch intervals.
8
Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 41/2 hours.
9
Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Chicken In Pouch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions