Beautiful Bordeaux

Posted by Ilona Roberts on

We are thrilled that so many customers have come to try our Bordeaux selection. Chateau Ricaud appears to be the favourite so far.

As these wines are meant to be enjoyed with food, we are pleased that you are choosing this one as it is so versatile.

Paired with chicken en papillote, you will have yourselves an impressive dinner that is simple to prepare.


Chicken en papillote (serves 4)
4 skinless boneless chicken breasts
8 green olives
8 cherry tomatoes
2 courgettes
2 tbsp olive oil
1 tbsp chopped basil
2 tbsp lemon juice
2 cloves of garlic
Salt and pepper

Preheat the oven to 190°C (375°F, gas mark 5). Cut out 4 sheets of baking parchment about 30cm (12in) square. Place a chicken breast in the centre of each sheet and arrange one-quarter of the vegetables on top.

In a small bowl, whisk together the oil, basil, lemon juice, chopped garlic, salt and pepper. Spoon this seasoning mixture evenly over the chicken and vegetables.

Fold two opposite sides of the sheet over the chicken and vegetables, then fold the other sides over and tuck the ends under.

Place the parcels on a baking tray and bake for about 30 minutes. Unwrap and transfer the chicken and vegetables to plates, with all the juices in the parcels.

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