Recipe Chicken Breast en Papillote with Saffron & Tarragon

Morning Glory

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Cooking 'en papillote' is so easy and virtually foolproof. Its the perfect way to cook chicken breast so that it stays moist. Using a culinary blow torch (every kitchen needs one) adds a beautiful charred flavour and improves the appearance of the finished dish.

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Ingredients (per person, for each 'papillote')
1 chicken breast
A few pieces of butter
Pinch of saffron strands
Pinch of dried tarragon
1 medium garlic clove, finely sliced
A generous splash of white wine
Salt

Method
  1. Heat the oven to 180C
  2. Place the saffron in a small bowl and add just enough boiling water to cover. Leave for five minutes.
  3. Place the chicken breast on a large sheet of foil or foil lined with baking paper. Turn up the edges of the foil slightly.
  4. Sprinkle the chicken with a little salt on both sides.
  5. Dot the butter over the top, pour over the saffron and soaking water and sprinkle with the dried tarragon. Scatter the sliced garlic over and around.
  6. Add a splash of white wine.
  7. Place another sheet of foil over the top to make a tent.
  8. Crimp the edges of the foil together all round, to form a seal.
  9. Bake for 20 to 25 mins depending on the size of the chicken breast.
  10. Open the papillote and use a culinary blowtorch to lightly char the top of the chicken.
Before cooking:

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I served it with peas and roast potatoes:

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Last edited:

rascal

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18 Mar 2018
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That looks yummy mg. we are having left overs from last nights roast lamb. Potatoes all got eaten so I'm making a few more for tonight. I love my spuds,lol. Everything else is ready. My spuds look like yours.

Russ
 
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