Serve this Chicken en Papillote at the table still wrapped in the parchment paper. Then for a ta-da presentation, cut open the parcels to reveal the steaming contents to your guests. Yield is 4 servings.
Directions for: Chicken En Papillote
Ingredients
Chicken3 Tbsp olive oil
1 Tbsp brandy
2 small cloves garlic, minced
1 tsp chopped fresh thyme
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley
8 boneless skinless chicken, thighs
Mushrooms1 Tbsp butter
1 small clove garlic, minced
2 cup shiitake mushroom, stem removed, caps, sliced
1 cup button mushroom, stems removed, caps, sliced
4 Tbsp brandy
cup chicken, stock
2 Tbsp whipping cream
1 Tbsp fresh chopped tarragon
2 Tbsp chopped fresh parsley
coarse salt, and freshly cracked black pepper
Assemblycoarse salt, and freshly cracked black pepper
parsley, sprigs
thyme, sprigs
Directions
Chicken1. In a bowl, stir together the olive oil, brandy, garlic, and the chopped herbs.
2. Rub this all over the chicken thighs, cover and refrigerate for at least 3 hours or overnight.
Mushrooms1. Heat the butter in a large skillet on medium heat.
2. Add the garlic and mushrooms and saute until mushrooms are starting to brown, about 4 minutes.
3. Add the brandy and simmer until liquid has evaporated, about 2 to 3 minutes.
4. Add the chicken stock and simmer until reduced, about 4 to 5 minutes.
5. Add the cream and the chopped herbs.
6. Season with salt and pepper let cool.
Assembly1. Preheat oven to 350 degrees F.
2. Cut four 11-inch squares of parchment paper.
3. To mark the centre of each square of paper, fold the paper in half and then open and flatten the paper again.
4. Place two chicken thighs onto each paper, close to the centre of the square.
5. Season the chicken with salt and pepper.
6. Divide the mushroom mixture evenly into four and add over the chicken.
7. Top the chicken with some herb sprigs.
8. For each of the packages, fold the paper in half over the chicken mixture.
9. Then start to twist the edges of the paper together at one side, working your way around to the other side.
10. The package will fold into a half moon shape.
11. Turn under excess paper at the ends.
12. Place packages on a baking sheet.
13. Bake packages for 20 to 25 minutes, or until chicken is cooked through.
14. Remove packages from the oven and place each on a plate.
15. Bring to the table.
16. Cut open using scissors.
See more: Dinner, Main, Poultry, French, Chicken, Mushrooms