Poulet en Papillote

Low-fat cooking en papillote pampers food while preserving flavours. Good for company as most of the prep can be done ahead of time.

Yield:
Serves 4
Category:
Chicken & Other Birds
Cuisine:
Canadian

INGREDIENTS:

    • 4 boneless, skinless chicken breasts or large thighs. Halve breasts horizontally if very thick
    • 2 cups seedless red grapes, sliced in half
    • 1/4 pound mushrooms, trimmed and sliced (about 2 cups)
    • 1 large shallot, finely chopped
    • 2 tablespoons heavy cream
    • 1 green onion, trimmed and sliced
    • 2 tbsp fresh tarragon
    • 1/4 cup brandy or white wine
    • salt and freshly ground black pepper to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees. In a small skillet saute shallot with butter until soft, about three minutes. Add cream, tarragon and brandy/wine and cook for a minute , just to reduce a bit. Remove and let stand while preparing chicken.
  2. Prepare 4 pieces of parchment paper (aluminum foil can be used if you are in a bind) for the papillotes, about 12 x 16 inches in size. Place a chicken breast on one half of the parchment. Distribute shallot mixture, grapes, mushrooms, and green onion over the chicken. Season with salt and pepper. Seal the packages, either with kitchen string or staples and place on a baking sheet.
  3. Bake for 20-25 minutes (depending on chicken thickness). Open one package and check for doneness. Chicken should no longer be pink inside.  Open and transfer packages to plates. Serve.
  4. Goes well with a dark green vegetable and quinoa, polenta, or basmati rice.

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