Brazilian recipe
Chicken En Papillote (Frango em papillote)
En papillote is a classic technique that seals in moisture and concentrates flavours, resulting in an incredibly tender, aromatic chicken dish paired with seasonal vegetables.
0.0 / 5 by 0 Reviews
Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
120ml dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
60ml extra virgin olive oil
Sea salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme
120ml dry white wine
2 tsp sweet paprika
1/2 tsp ground cumin
60ml extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh chicken fillets and produce at major UK supermarkets like Waitrose, M&S, or local greengrocers. For the dry white wine, a crisp Pinot Grigio or Sauvignon Blanc works best. If you prefer to substitute, fresh rosemary is an excellent alternative to thyme.
Preparation method
- Preheat your oven to 200°C (180°C fan/gas mark 6).
- Cut four sheets of aluminium foil, each approximately 50cm in length.
- Place the chicken fillets in a mixing bowl and season with the paprika.
- Add the ground cumin to the bowl.
- Season generously with sea salt and black pepper.
- Massage the spices into the meat thoroughly to ensure an even coating.
- Lay each sheet of foil over a deep plate with the shiny side facing upwards.
- Place one chicken fillet in the centre of each foil sheet.
- Arrange four tomatoes and a portion of the diced onion around each piece of chicken.
- Drizzle two tablespoons of white wine and one tablespoon of olive oil into each parcel.
- Finish the vegetables with a light drizzle of oil and a pinch of salt.
- Bring the edges of the foil together and fold them tightly to create an airtight seal.
- Ensure each parcel is slightly puffed up to allow for steam circulation inside.
- Place the parcels on a baking tray and roast for 20 minutes to cook the chicken gently without drying it out.
- Remove from the oven and carefully open each parcel, being cautious of the escaping hot steam.
- Serve immediately, ensuring each portion includes the vegetables and the fragrant cooking juices.
Observations
This method involves folding chicken breast inside foil parcels to cook in its own steam. It is a brilliant way to ensure the meat stays succulent and infused with herbs, while the vegetables soften perfectly in the juices. It is a sophisticated yet straightforward dish, ideal for a refined weeknight dinner.
Ratings and comments