It sounds better in French, don’t you think?
I think you’ll like this recipe. It’s like a foil dinner you make when you’re camping, only you don’t have to fuss with forgetting the salt, or uncooked hamburger meat, or the know-it-all camper that tells everybody how to make the fire. My problem whenever I make those things is I think I’m gonna go all gourmet. I use steak instead of hamburger, slice the potatoes extra thin for even cooking. Kosher salt! Cracked pepper! Perfect seasonings!
You know what always happens? Mine taste crappy. And the ones made by the family in the next tent, that cheated and used a Lipton onion soup packet, come out perfect! Lesson learned: Don’t be a food snob in the wilderness. This chicken en papillote is much, much better than all of that. I used tarragon and shallots to echo the flavors in a béarnaise sauce (You’ll see why in tomorrow’s post!), and I think it worked well, though you could use any flavors or vegetables you want. See what you can do with the flavors, and then post your comments of your discoveries!
Poulet En Papillote
- 1 Pound of chicken breast, about 3
- Tablespoon olive oil
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon freshly ground pepper
- 1 Shallot, finely sliced
- 1 Sprig fresh thyme
- 2 Sprigs fresh tarragon
1. Preheat the oven to 350 degrees (180 degrees celsius). Place a large piece of parchment paper on a baking sheet. Place chicken on the center of the paper, and drizzle with olive oil and season with salt and pepper. Sprinkle with shallots and arrange the thyme and tarragon on top.
2. Fold one side of the paper over the top of the chicken and roll up the edges of the paper to create a pouch. Bake at 350 degrees for 25-30 minutes until the chicken is done.