Comments on: poulet en papillote, or chicken in parchment paper

By: Fish en papillote | Kathleen Flinn

Fish en papillote | Kathleen Flinn — Fri, 29 Jul 2011 16:57:30 +0000

[...] -Food 52: Shrimp and roasted tomato fettucine -French Cooking for Dummies: Whole trout in foil -Sophistimom: Chicken in [...]

By: British mum

British mum — Fri, 13 May 2011 23:24:47 +0000

The chicken looks delicious and tarragon is especially lovely. I love foil dinners and they’re even less washing up – it’s a win, win!!
Mary

By: luciouslevine

luciouslevine — Fri, 08 Jan 2010 14:45:04 +0000

french is coool

By: s'mores cupcakes | sophistimom

s'mores cupcakes | sophistimom — Thu, 13 Aug 2009 14:23:24 +0000

[...] now that you know how I feel about foil dinners, I suppose I should continue in my camping cuisine vein, and tell you how I feel about [...]

By: Jen T

Jen T — Fri, 15 May 2009 02:55:42 +0000

We love foil dinners at our house. We live in the country and have a fire pit, so we can do them in the backyard, and I can relate to the cheater ingredients This looks amazing! Do you think it would work with thinly sliced potatoes too? We can never eat enough potatoes at our house. Thanks for sharing!

By: tarragon chicken salad with béarnaise dressing | sophistimom

tarragon chicken salad with béarnaise dressing | sophistimom — Thu, 14 May 2009 03:13:24 +0000

[...] « poulet en papillote, or chicken in parchment paper [...]

By: Jenn@slim-shoppin

Jenn@slim-shoppin — Wed, 13 May 2009 21:36:13 +0000

I love making things like that so you can put it in the oven and then go read a magazine and the works all done!

I will definitely try this one!

By: Brooke

Brooke — Wed, 13 May 2009 12:41:10 +0000

Teehee. Sophistimom said ‘crappy’. And, I am not joking when I say I got to that line and laughed a great laugh. Isn’t it true? The great camping cheats–Lipton Soup & Dinty Moore Beef stew always do taste so much better that fancy cooking when you’re out in the wide wilderness. Funny how that works.

I want to try this with candied lemons, rosemary & oodles of sea sal & fresh-cracked pepper. Once covered, I’ll wrap my little empanada-shaped wrapper over it all and smile because this Sophistimom recipe (just like all your others) most definitely has a certain, special je nai se quoi. Oui oui.

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Wed, 13 May 2009 11:42:37 +0000

Gorgeous photos! I agree everything sounds better in French too. Nice choice of herbs

By: Tartelette

Tartelette — Wed, 13 May 2009 06:38:22 +0000

Not only did they turn out perfectly but you used an herb very dear to us Frenchies, tarragon!! They look perfect!