|FFWD ~ Curried Chicken, Peppers and Peas en Papillote|
The cooking method en Papillote means “in parchment”. It allows the meat or fish to stew in its own juices, along with the seasonings and other ingredients you choose to include. Traditionally, the packets are made with parchment paper however, Dorie suggests, you use aluminum foil to make them. This recipe took about five minutes to put together, and twenty minutes to bake. The results were a moist, wonderful meal with no pots to wash.
When I read the recipe, I remembered Bill is not very fond of curry…should I change the seasoning? I actually thought of substituting the curry with Italian seasonings. Then I thought "if I just cut the curry it might be fine”...WRONG!!
|Dinner on the table in 30 minutes|
I loved the ease of this recipe. I immediately thought “why don’t I use this method more often for making dinner”? The packets can be made in advance, and popped in the oven at dinner time.
I really enjoyed this dish. It looked so appealing with all the specks of green and red, and I thought the curry flavor was very slight. However, Bill picked up the flavor of curry right away and asked, “what is that odd taste on the chicken”? He reluctantly ate it, but said it would be much better without the curry! Hmmm…The recipe is for Curried Chicken etc. Anyway, Happy Friday everyone!
The recipe can be found in Dorie’s cookbook, “Around My French Table” or here where it has been published.
|Chicken, seasonings, peas, red pepper, and onion mixed in bowl|
|Foil packets ready for the oven|
|I really love the ease of cooking my dinner in this way|
|I see this dish being a regular on my menu sans the curry|