If there's an old-school, quick and easy recipe that I loved as a child (and still love), it's definitely the one I'm bringing you today, lemon and rosemary chicken en papillote stuffed with pâté. Accompanied by those tender potatoes you get from cooking in papillote, it's delicious.
In 5 minutes you have it ready and in 25 or 30 minutes (depending on the thickness of the meat) the papillote leaves it perfectly cooked to enjoy. I'll leave the recipe here, and you'll tell me if you pair it with potatoes, zucchini, green beans... Anything works and with papillote all the flavor is preserved.
I think it's a good recipe to remind you of two things:
Ingredients
- One chicken breast per person
- 1 lemon
- Pâté to taste (I like to use rosemary pâté, which pairs with the lemon flavor and is aromatic, but use whatever you prefer)
- Salt, pepper and oil
- A few sprigs of rosemary
- Potatoes, zucchini or whatever you feel like serving with the meat
Round board for cutting and serving, Pallarès butter and spread knife and Revol slate plate
Preparation
- Preheat the oven to 190 ºC.
- Pour a drizzle of oil on the base of the ceramic papillote.
- Salt and pepper the chicken breasts, cut them in half to butterfly them and spread a layer of pâté inside. Close the breasts and place them in the papillote.
- Place a slice or two of lemon on top of each breast.
- Peel and slice the potatoes (with a mandoline, to make them very thin so they cook at the same time as the meat), or the zucchini (not as thin as the potato, it cooks very quickly so thicker is better). Arrange them in a single layer in the papillote.
- Season the potatoes with salt and pepper.
- Pour a drizzle of oil over the potatoes and the breasts, sprinkle some rosemary over the papillote, close it and put it in the oven.
- After 25 minutes check if it's done; if you see it needs more time, leave it a few minutes longer.
Pallarès butter and spread knife and Revol slate plate
I invite you to make it, and to make the most of papillote cooking with white meats, vegetables and certainly fish. Nothing is more healthy and pleasant than cooking in ceramic (it's not advisable to make papillote in aluminum foil as is often done), and it's a piece you can use both for papillote cooking and using the papillote base as a roasting tray without the lid (but you can use the lid to keep the heat when bringing the tray to the table).
Did you know this recipe? We'd love to hear your ideas for making papillote.
Comments
Claudia said:
Hola Lourdes, puedes seguir la receta en una cacerola pero a sabiendas de que entonces no estarás siguiendo una receta al papillote y estarás haciendo pollo más bien asado. Pero sí, la misma receta la puedes hacer en cocotte y no tengo duda de que estará deliciosa, pero recuerda que el hierro coge mucha temperatura y asará el pollo rápidamente. Ojo con los tiempos y sobretodo usa pollo de corral para que no suelte mucha agua. Saludos!
Claudia said:
Hola Irene, poder se puede hacer. Nosotros no los tenemos en la tienda porque desde nuestro punto de vista los alimentos cogen olores y no es el material más saludable, por eso solo encontrarás el cerámico, pero seguro que podrás hacerlo allí. No se decirte el tema de tiempos si será igual, pero es cuestión de probarlo o ir comprobando el estado de cocción. Saludos!
Lourdes Guerrra said:
Buenos días
Se puede hacer el pollo al limón en una cacerola le creuset? Gracias
Irene said:
Se puede hacer la receta en el papillote de silicona? Gracias
Irene said:
Se puede hacer la receta en el papillote de silicona? Gracias