Chicken en papillote
Instructions:
- En papillote is a traditional preparation literally meaning ‘‘in a parcel.’’ The cooking method of the final product resembles steaming but provides the opportunity to create a unique tableside release of intense aromas as the parcel is opened and the steam is released. While the traditional parcel material is parchment paper, the chicken en papillote recipe can be prepared using aluminum foil if desired. This preparation allows for the use of a wide variety of sauces, vegetables, herbs, and butters to be added to the parcel prior to cooking.
- 1 medium leek, washed and sliced into thin strips;
- 1 medium carrot, peeled and sliced into thin julienne strips;
- 1 medium zucchini, sliced into thin julienne strips;
- 4 medium-sized skinless chicken breasts;
- 1⁄4 c (60 ml) melted butter or olive oil;
- 2 tbsp fresh herbs (thyme, chives, oregano, cilantro, etc.);
- 1⁄4 c (60 ml) white wine;
- Salt;
- Pepper.
- Heat oven to 400 F (205 C). Divide the leeks, carrots, and zucchini between four 12-inch (30 cm) squares of parchment or aluminum foil, placing the vegetables about a quarter of the way from the bottom. Place a chicken breast on top of the vegetables. Brush with butter or oil and evenly distribute the fresh herbs. Drizzle each packet with white wine and season with salt and pepper.
- For each parcel, fold the parchment paper over the top of the chicken and tightly fold the edges so the chicken and vegetables are enclosed in a pouch. Place the parcels on a baking sheet and bake for about 20 minutes. Carefully remove the parcels from the oven and place them on serving plates. Normally, the packets are opened at the table so that the aroma is part of the experience.