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'This recipe contains alcohol. Use of alcohol is the responsibility of the user and should be used in moderation and in accordance with local laws of country, state or region.' White Wine
Please fave and comment on the original submission: click here
Amazing aroma's, succulant flavoured chicken with a rice side dressed to kill. This lovely wrapped chicken dish comes to you from the kitchens of
kawakoi
I love this recipe. It's so tasty! Served with some rice scented by leftover aromatics. Marked Mature for use of alcohol
Wackal's Poulet En Papillote
1 Chicken Breast
1/4c Fennel, Sm. Dice
1/4c Leek, 1/4" Slices
1/4c Carrot, Sm. Dice
1/4c Celery, Sm. Dice
2Tbsp Compound Butter
AN Melted Butter
TT Salt & Pepper
OPT Drizzle White Wine
Compound Butter
1 stick Butter, Softended
1 1/2Tbsp Fresh Parsley, Fine Chopped
1 1/2Tsp Fresh Thyme, Fine Chopped
*combine the herbs with softened butter
mix well until well integrated and
refridgerate to harden up.*
1. Preheat oven to 400°F
2. Season the chicken with the salt & pepper and set aside.
3. Fold a large piece of parchment paper in half and cut a half
heart shape away from the folded edge.
4. Open up the shape and brush the paper with the melted butter.
5. Make a small even pile of the aromatics in the center of the
parchment, near the back folded edge.
6. Place the chicken on top of the aromatics and top with the
compound butter. **OPTIONAL: Drizzle 2-3 teaspoons of the
wine over the chicken.**
7. Close the pouch and crimp the ends shut as best you can.
8. Bake for 15-20 minutes or until the internal temperature
reaches between 155°F-160°F
9. Rest for 5 minutes and serve. Spoon the liquid from
inside the pouch over the chicken.
Allergy warning – recipe contains dairy products
Please fave and comment on the original submission: click here
Amazing aroma's, succulant flavoured chicken with a rice side dressed to kill. This lovely wrapped chicken dish comes to you from the kitchens of
kawakoi******************************I love this recipe. It's so tasty! Served with some rice scented by leftover aromatics. Marked Mature for use of alcohol
Wackal's Poulet En Papillote
1 Chicken Breast
1/4c Fennel, Sm. Dice
1/4c Leek, 1/4" Slices
1/4c Carrot, Sm. Dice
1/4c Celery, Sm. Dice
2Tbsp Compound Butter
AN Melted Butter
TT Salt & Pepper
OPT Drizzle White Wine
Compound Butter
1 stick Butter, Softended
1 1/2Tbsp Fresh Parsley, Fine Chopped
1 1/2Tsp Fresh Thyme, Fine Chopped
*combine the herbs with softened butter
mix well until well integrated and
refridgerate to harden up.*
1. Preheat oven to 400°F
2. Season the chicken with the salt & pepper and set aside.
3. Fold a large piece of parchment paper in half and cut a half
heart shape away from the folded edge.
4. Open up the shape and brush the paper with the melted butter.
5. Make a small even pile of the aromatics in the center of the
parchment, near the back folded edge.
6. Place the chicken on top of the aromatics and top with the
compound butter. **OPTIONAL: Drizzle 2-3 teaspoons of the
wine over the chicken.**
7. Close the pouch and crimp the ends shut as best you can.
8. Bake for 15-20 minutes or until the internal temperature
reaches between 155°F-160°F
9. Rest for 5 minutes and serve. Spoon the liquid from
inside the pouch over the chicken.
******************************Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 834 x 642px
File Size 103.3 kB
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