With elements of both a dish cooked en papillote and a saltimbocca, I believe this is a genuinely original dish - something a chef can rarely say. It is another signature dish of the restaurant.
Well ahead: put the dried mushrooms to soak in warm water for half an hour.
Preheat the oven to its highest setting and put
Prepare the leaves: blanch them in boiling salted water for 3 minutes and refresh in cold water. Drain thoroughly and cut out the tough bottom part of the stalk from each leaf.
Assemble the packages: spread 2 of the green leaves on each foil square to cover. Place 2 slices of pancetta slightly overlapping or 1 slice of prosciutto to cover as much of the greens as possible. Then place a
Drain the reconstituted mushrooms into a saucepan through a fine sieve or butter muslin. Add the chicken stock and white wine and boil to reduce to
Scatter the reconstituted mushrooms over the shallots in the roasting dish. Arrange the four packages in the dish and pour the hot stock over them. Bake for 30 minutes.
Remove from the oven and transfer the packages to a hot dish and leave to rest in a warm place for 10 minutes while you make the sauce.
Put the roasting dish on to the hob, bring the contents to a rolling boil and reduce to about
Unwrap the chicken from the foil and carve each suprême into 3 pieces. Pour the sauce on 4 heated plates and arrange the slices, overlapping, in the centre of each. Serve immediately.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.