Chicken En Papillote

Rate this Recipe

4 1 Users

Rate It

Total Votes:1

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

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.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Chicken

3 tablespoons olive oil
1 tablespoon brandy
2 small cloves garlic, minced
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
8 boneless skinless chicken, thighs

Mushrooms

1 tablespoon butter
1 small clove garlic, minced
2 cups shiitake mushroom, stem removed, caps, sliced
1 cup button mushroom, stems removed, caps, sliced
4 tablespoons brandy
1/2 cup chicken, stock
2 tablespoons whipping cream
1 tablespoon fresh chopped tarragon
2 tablespoons chopped fresh parsley
coarse salt, and freshly cracked black pepper

Assembly

coarse salt, and freshly cracked black pepper
parsley, sprigs
thyme, sprigs

Directions

Chicken

In a bowl, stir together the olive oil, brandy, garlic, and the chopped herbs.
Rub this all over the chicken thighs, cover and refrigerate for at least 3 hours or overnight.

Mushrooms

Heat the butter in a large skillet on medium heat.
Add the garlic and mushrooms and saute until mushrooms are starting to brown, about 4 minutes.
Add the brandy and simmer until liquid has evaporated, about 2 to 3 minutes.
Add the chicken stock and simmer until reduced, about 4 to 5 minutes.
Add the cream and the chopped herbs.
Season with salt and pepper let cool.

Assembly

Preheat oven to 350 degrees F.
Cut four 11-inch squares of parchment paper.
To mark the centre of each square of paper, fold the paper in half and then open and flatten the paper again.
Place two chicken thighs onto each paper, close to the centre of the square.
Season the chicken with salt and pepper.
Divide the mushroom mixture evenly into four and add over the chicken.
Top the chicken with some herb sprigs.
For each of the packages, fold the paper in half over the chicken mixture.
Then start to twist the edges of the paper together at one side, working your way around to the other side.
The package will fold into a half moon shape.
Turn under excess paper at the ends.
Place packages on a baking sheet.
Bake packages for 20 to 25 minutes, or until chicken is cooked through.
Remove packages from the oven and place each on a plate.
Bring to the table.
Cut open using scissors.