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.

spanish_chicken_papillote2

 

spanish_chicken_papillote_ingredient

 

For 2:

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

salt, pepper

 

 

 

 

 

 

 

spanish_chicken_papillote1

• 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.