Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.
I like this technique a lot but sometimes while being very healthy papillotes can turn out to be a little bit on the bland side. So I tried to come up with a recipe that is rocking with flavours. Well, the combination of chorizo and saffron is taste-bud-blowing and takes the chicken, the potatoes and the zucchini to the next level.
2 chicken filets
6 thin slices of chorizo
2 pinches of saffron
1-2 potatoes, cut in thin slices
1 zucchini, chut in thin slices
1-2 spring onion, cut in thin slices
4 tablespoons of white wine
2 teaspoons of olive oil
• Preheat the oven to 200°C.
• Put the saffron threads in a small bowl and add 1 tablespoon of lukewarm water.
• On a large piece of parchment paper arrange the zucchini and the potato slices in two lines, always alternating (see photo). Scatter over them the spring onion. Season to taste.
• Make an incision in your chicken filet in order to create a kind of pocket. Put the chorizo slices in the pocket. Season to taste.
• Lay the chicken filet on the potato-zucchini-lines. Drizzle the white wine, the olive oil and the saffron in his marinating liquid over it.
• Close the papillote and bake it in the oven for 25-30 minutes.
• Serve it with some fresh baguette to dip the sauce.