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.
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
I served it with peas and roast potatoes:
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
- Heat the oven to 180C
- Place the saffron in a small bowl and add just enough boiling water to cover. Leave for five minutes.
- Place the chicken breast on a large sheet of foil or foil lined with baking paper. Turn up the edges of the foil slightly.
- Sprinkle the chicken with a little salt on both sides.
- 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.
- Add a splash of white wine.
- Place another sheet of foil over the top to make a tent.
- Crimp the edges of the foil together all round, to form a seal.
- Bake for 20 to 25 mins depending on the size of the chicken breast.
- Open the papillote and use a culinary blowtorch to lightly char the top of the chicken.
I served it with peas and roast potatoes:
Last edited:
