CHICKEN PURSES RECIPES

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Steps:

• Preheat the oven to 220C/450F/Gas 8.
• Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.
• Brush one side of each sheet of filo pastry all over with a little olive oil.
• Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.
• Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.
• Repeat the process with the remaining filo pastry and mushroom mixture.
• Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown.