Sometimes, we just don’t want a to make dinner. No dishes, no mess, no fuss. This is a family favorite. What goes into each packet can be customized. For a long time, my son didn’t add the mushrooms to his packet. Thankfully, he wised up to the deliciousness of mushrooms and now is all in.
This French technique of cooking involves wrapping food (typically fish, chicken and/or vegetables) in parchment paper. Once wrapped like an envelope, the sealed packet is baked in the oven until it’s moist, tender, and steamed to perfection in its own essence. The French “en papillote” method is perfect for when you would like to skip doing dishes!
I had a version of this camping as a kid. We used foil to wrap up potatoes, carrots, and meat – with a sprinkle of onion soup mix. Tucked into the ashes of a fire to cook, when done, was a whole tasty meal in a bag. I remember thinking it was fun.
Here is a great tutorial on how to construct the parchment paper packet, and seal it with folds (I have also stapled them to save time). There are also premade parchment packets. You can also use foil, as long as the ingredients won’t react to the foil and leave a tinny taste. This is a very healthy and easy way to cook and I encourage you to try it. There are lots of yummy recipes to try on the internet.
Recipe
Parchment Chicken with Potatoes and Mushrooms
INGREDIENTS
- 4 4-5 oz. boneless, skinless chicken breasts
- 8 oz fresh mushrooms (crimini etc.) sliced
- 1 oz dried mushrooms, porcini or a blend
- 1 cup boiling water
- 2 lbs potatoes, sliced ¼ inch thick
- 1 yellow onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 4 big sprigs of thyme
- 4 tbsp butter
- ⅔ cup dry white wine
- Salt and pepper
- 4 pieces of parchment, foil or parchment bags
INSTRUCTIONS
- In a bowl, mix dried mushrooms and boiling water. Let sit for 20 minutes until mushrooms are soft. Carefully lift the mushrooms from the bottom so as not to disturb and grit that has settled on the bottom. Roughly chop up reconstituted mushrooms.
- Preheat oven to 400. Fold your parchment in half and open again. On a baking sheet, lay open your parchment. Abutting the crease, lay down a layer of onions, then a good layer of ¼” of potato slices. Salt and pepper lightly. Add a little thyme. Top with chicken breast, and salt and pepper.
- Using a fourth of each fresh mushrooms and dried, garlic and sprig of thyme. Top the pile with a big tablespoon of butter and 3 tablespoons of wine. Fold the top over and seal your packet. Make sure it is tightly sealed, fold over a couple of times. When all packets are built and sealed, and on baking sheet, slide the sheets in the preheated oven a bake for 25 -30 minutes.
- When they are done, Slide packet on to a plate. Cut open the packet, being careful not to let the escaping steam burn your fingers. Then dig in. Throw away your empty packet and go do something relaxing instead of dishes!