Lemon Chicken en Papillote Recipe, Chicken in Parchment Recipe, Chicken in Parcels Recipe
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Lemon Chicken en Papillote Recipe, Chicken in Parchment Recipe, Chicken in Parcels Recipe


I’ve got French bread going in the oven. And
now, I’m going to show you how to make sourdough bread. The difference in sourdough and most
other breads is simply the type of yeast. In this case, you have to make a starter first
and capture your own yeast from the wild. And that’s what’s going to make your bread
leaven or rise. With French bread or white bread or sandwich bread, we go to the store,
and we get the commercial stuff. And that’s fine. But there is a truly unique and fabulous
flavor to sourdough bread. Cooking en papillote is a fabulous trick in
the kitchen to make sure that you have tender, succulent, and juicy meat with almost no effort
at all. In this case, I’m going to show you how to do a lemon rosemary chicken en papillote.
And that just means cooked in parchment. You’re going to wrap up a chicken breast with some
flavorful ingredients, cover it up, walk away. And when you come back, it’s like opening
a gift. You’re going to like this one. So all you need is a piece of parchment paper.
Now you could do this with aluminum foil as well. I just happen to really like the way
it looks when it’s done in parchment paper and tied up with a little butcher’s twine.
It really is like somebody brought you a present for supper. It’s nice. And what I’m doing
here is a little bit of olive oil, and that’s it. You need just enough to give yourself
a little spot to lay the chicken breast. So I have a nice fat one right here. And you’re
going to season it on both sides. That’s just a little kosher salt. You know what? We don’t
need that, so we’ll get rid of it. And we’re going to put our garlic in here for a minute
in a minute, but I need my knife right now. There we go. We don’t want that. This is such
a low-fat way of cooking. You might as well go ahead and trim up your chicken as much
as possible. You’re not going to miss it, and it doesn’t serve a purpose, so get rid
of it. So all this is, is a little bit of minced
garlic. Did I get it? Yeah, got it. And then we’re going to cover him with cracked pepper.
Now the wonderful thing about this is . . . chicken or fish or vegetables, anything that likes
to be gently roasted in lots of juice, all of that works well with this cooking method. Instead of using lemon like we’re going to
do, you could use a little white wine. You could use just a touch of chicken broth. You
could do . . . ooh, fish would be great with just about anything. I’ve got rosemary, but
you could use thyme or sage. I haven’t done it with pork chops, but I think I’m going
to have to now because I think done with some Granny Smith apples would be amazing. Next step. Take half of a lemon right over
the top. See? That’s it. So we’ve got a little salt and pepper, a little garlic, a little
lemon juice. And then this is when it starts to get just cool . . . just a cool trick.
You’re done. That’s all you have to do. So layer the slices from the other half of your
lemon on top of the chicken breast and top it with some rosemary, that little, short,
fat, weird piece of rosemary. If you’re using aluminum foil, just gather
it up and pinch it off. It works really, really well. Tie him up around there with a piece
of kitchen twine or butcher’s string, it’s called. And this shape traditionally is called
a beggar’s purse. You could make pastries that have this shape. Instead of opening up
a piece of parchment and getting some chicken, open up a little pastry and have chocolate,
apricots or raspberries or cream cheese. Isn’t it pretty? Look. That’s it. We’re done. We’re
finished cooking. I’ve got a 350-degree oven. That chicken breast
was nice and fat, so I’m going to put that in there for 45 minutes. If you use more of
a cutlet, and you’ve pounded it out and it’s thinner, go for less time, say 35 minutes.
Or if you’ve got a very, very thin piece of meat, go for 20 or 25. But he’s going in for
45 minutes, and I’m literally going to stick it in the oven and forget about it and I’m
going to do something else. I’ll be back. Our chicken en papillote had 45 minutes in
the oven. And when the timer went off, I just pulled it out, and I gave it five minutes
of resting time on the counter. Now even though this is a moist method of cooking, any time
you have a protein, you want to give it some rest time when you finish cooking. That lets
the juices redistribute in the inside of the meat. Now I love this. I think this is so pretty.
And if you put that on the table, you’ve got to admit, that’s pretty impressive. But you
saw how much I did, which was next to nothing. Now I tied this one in a bow, so I just untie
it. If you want to, when you put it together, you can tie a knot in it. Then you just snip
it with scissors, but you don’t have to. Get rid of him. Come here, look at this. You see that? Oh,
my rosemary fell off. Put him back on top. That is out of this world. And it made its
own sauce right here. So if you want to serve this with a very simple rice pilaf or maybe
a little potatoes Anna, that would be dynamite. But the best way to do it . . . I’m going
to grab a knife. I want you to see the interior of this. My favorite way of doing this is leave him
on top of this parchment, and then come here and look at this. Can you see how juicy and
succulent the inside of the chicken is? See right there? And because you’ve cooked it
with both the juice and the rind or the exterior, this is the zest of the lemon. The lemon flavor
is intense and bright and beautiful. And my favorite part of this is you get all
this incredible flavor, and it’s low fat and low calories, which as much as I cook with
bacon grease, I need to do that on occasion. Mm, oh, yeah. Very much a winner. Try that
one.

2 Comments

  • Jan Charles

    Lemon Chicken en Papillote Recipe, Chicken in Parchment Recipe, Chicken in Parcels Recipe  How to Cook En Papillote, meaning to Cook in Parchment. This demos Lemon Chicken, but this method translates to tons of different recipes and flavors. Cooking in parchment (or foil!) is a fabulous technique for making moist, tender foods while retaining loads of flavor – see how easy it is!

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