provencal vegetables and chicken in packages {food matters project}

Dinner in a pocket. What a revelation!

Do yourself a favor and make this meal tonight! It was that good.

I've seen this before and thought about making something baked in parchment paper but oh man, I had no idea. It is the perfect way to make dinner. Everyone has their own pre-measured portion of just the right amount of veggie, starch, and meat, all melded in a yummy sauce. And the clean up is a cinch, just toss the paper out and you're done. I can't wait to try out another dish with this method. Maybe this one next time.

This is our Food Matters Project weekly challenge, chosen by Nancy. You can see what others made here.

Provencal Vegetables and Chicken in Packages
Makes 4 servings
1 small eggplant (I  used a medium sized one and had some left over), cut into 1/4 inch slices
2 zucchinis (I didn't use them), cut into 1/4 inch slices
2 ripe tomatoes (I used canned tomatoes, chopped), cut into 1/4 inch wedges
8 oz potatoes, cut into 1/4 inch wedges
1/2 cup green or black olives, chopped
4 chicken thighs, without bones and skin
4 fresh thyme sprigs (I used dried)
4 tablespoons olive oil
8 tablespoons dry white wine (didn't use but it would have been a nice touch)
Salt

1.  Heat oven to 375 F. Sprinkle eggplant liberally with salt and let sit in a colander for 20 minutes before preparing meal.

2.  Cut four pieces of parchment paper into 12 x 18 inch rectangles. Fold like a book and place the veggies, potatoes, and olives on one half of the paper, near the fold. Sprinkle with salt and thyme. Place chicken on top. Sprinkle with more salt and one tablespoon oil and two tablespoons wine, if using. Close up parchment paper tight to the food by rolling the ends together and folding them under.

3.  Place packages on rimmed baking sheets and bake 40 minutes. When done carefully open the packages and stay clear of the steam.