TINA'S CHICKEN THIGHS EN PAPILLOTE
I think this makes such good and moist chicken. You can also make this with chicken breasts (I would not be afraid to toss in frozen ones since they take less time to cook.) You can switch up the spices, the veggies. If you put carrots or potatoes in you may want to par boil them a bit or shave them whisper thin.
Provided by Tina Swain
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cut two 18x13 inch pieces of parchment paper
- 2. place a parchment piece on one end of a baking sheet
- 3. place 1/2 of the green beans center of the paper. Top beans with onion and garlic. Drizzel with oilive oil then salt and pepper veggies, sprinkle 1/8th teaspoon of thyme and give it a splash of vermouth. TOp the veggies with 2 thighs, dress them with a drizzle of oil, a pinch of salt and pepper and 1/8 thyme and 1/4 dried tarragon.
- 4. draw up the two long ends and fold them three times. Don't fold too close to the chicken. It need room to puff. Fold each end 3-4 times, pressing to seal.
- 5. If you want you can crimp the packets with the crimped folds done in a traditional papillote packet.
- 6. Repeat with the remaining parchment and ingredients. Place on the baking sheet next to the first one. Place on a shelf in the bottom 1/3 of the oven that is preheated to 400 degrees. Bake 35-40 minutes. Remove packet to dinner plate an carefully slit puffed up puff to release the steam and get to the delicious goodness inside.
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