Brazilian recipe
Chicken en Papillote (Frango em papillote)
Chicken en Papillote is a classic cooking method that seals in the bird's natural juices and concentrates the flavours of the seasonings and vegetables, making for a light and practical everyday meal.
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Ingredients
4 chicken breast fillets
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
1/2 cup (tea) dry white wine
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 cup (tea) extra virgin olive oil
Salt and freshly ground black pepper to taste
2 onions, medium diced
16 sweet grape tomatoes, washed
4 sprigs of fresh thyme, washed
1/2 cup (tea) dry white wine
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 cup (tea) extra virgin olive oil
Salt and freshly ground black pepper to taste
Where to find ingredients
Find fresh chicken, produce, and pantry staples like olive oil, spices, and white wine at local markets or major supermarkets in your area. For best results, use a dry white wine and fresh, firm grape tomatoes.
Preparation method
- Preheat the oven to 200°C.
- Cut four pieces of aluminium foil, each approximately 50 cm long.
- Season the chicken fillets in a mixing bowl with the paprika.
- Add the cumin to the bowl.
- Season with salt and black pepper.
- Rub the spices thoroughly over the meat to ensure they are well distributed.
- Place each sheet of foil over a deep plate with the shiny side facing upwards.
- Position one chicken fillet in the centre of each sheet.
- Arrange four tomatoes and a portion of the diced onion around each fillet.
- Add two tablespoons of wine and one tablespoon of olive oil to each parcel.
- Drizzle the vegetables with a little extra olive oil and a pinch of salt.
- Bring the edges of the foil together and fold them tightly to create an airtight seal.
- Ensure the parcel is slightly puffed up to allow steam to circulate inside.
- Place the parcels on a baking sheet and bake for 20 minutes to cook the chicken without losing moisture.
- Remove from the oven and open the parcels carefully to avoid burns from the escaping steam.
- Serve immediately, including the vegetables and the pan juices collected during cooking.
Observations
This technique involves steaming chicken inside a foil parcel, allowing it to cook in its own moisture. The result is an incredibly aromatic dish featuring tender meat and perfectly cooked vegetables.
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