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Monday, March 9, 2009

Experimenting "en Papillote" Style

Last week, I tried a completely new technique--en papillote. I was inspired by Cynthia Furey over at Furey & the Feast when I saw how simple it seemed to do...and I'm always looking for a new chicken recipe! Since this was the first time I've ever "en papilloted," I decided to follow her recipe almost to the tee, but of course, I always I have to change it just a little bit. Nothing major here, but I reduced the amount of olive oil because it seemed like a lot and used some frozen basil since that's what I had on hand. I also didn't tie the packets, but cut the paper into large heart shapes and folded the edges. Her method probably keeps the juices from leaking as mine did a little, but I just don't have the patience to dig out the string...


The result was a flavorful, moist piece of chicken that I served alongside some couscous cooked in chicken stock and mixed with parsley...all the better to soak up those yummy juices!

Chicken en Papillote with Basil and Cherry Tomotoes
slightly adapted from Furey & the Feast
Text-Only Version

3 boneless, skinless chicken breasts
Salt and pepper
3 Tbl olive oil
1 medium onion, sliced
3 garlic cloves, sliced
6 Tbl white wine
15 cherry tomatoes (red and yellow), halved
3-6 tsp chopped or chiffonade basil (leaves or frozen)

Parchment paper, cut into three large hearts

Preheat the oven to 400 degrees F. Place one chicken breast into each parchment paper hearts. Salt and pepper to taste. Drizzle each with 1 Tbl olive oil. Add 1/3 of the onion, garlic, tomatoes, garlic, and 1-2 tsp chopped basil onto the top of each breast. Drizzle with each with 2 Tbl of wine.


To fold the paper, start at the rounded end and fold a small piece over. Continue to do this, overlapping each fold, until you reach the point. Fold the point under the packet. Place the packets on a rimmed baking sheet and place in the oven for 35-40 minutes or until the thermometer placed inside the chicken reads 165 degrees F.

Cut the paper open and serve.

6 comments:

Joie de vivre March 11, 2009 at 10:49 PM  

Chicken en papillote...brilliant! I've tried fish en papillote, really yummy and the fish turns out so tender. I'm sure that chicken is the same way. Yum!

Mindy March 12, 2009 at 6:25 AM  

Thanks...obviously I can't take the credit as I used Furey & the Feast's recipe, but it was a great discovery! I knew about fish being cooked this way, but I'm one of those strange people who doesn't like fish and seafood. I often tell people I'm allergic just to avoid the conversation...they can't believe I don't like it and insist that I try things I've tried before. (I did grow up in Southern California, so had access to a lot of fresh fish and seafood.)

Anyways, this rant is for another post altogether. ;-) Try en papillote with chicken...you won't regret it!

Chef E March 16, 2009 at 7:16 PM  

YUM this looks really good...I have not made fish in a few weeks, I so need to get over the Irish corn beef thing and move on :)

Nate April 25, 2009 at 2:47 PM  

I really enjoy cooking fish en papillote - but it's interesting to see a chicken recipe - it looks awesomest.i

Dazy June 22, 2009 at 9:06 AM  

I'm planning to make this tomorrow. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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