Chicken papillotes with cream, mustard and thyme sauce | French home cooking
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- Опубліковано 1 чер 2022
- Meet the papillotes [papijɔt] , A great way to cook chicken breasts in all kind of ways. It is fun, easy and fast to make and can be prepared ahead of time before a meal with friends or family.
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I honestly don't care what you cook I could just listen to you talk all day...ha! But seriously your cooking is amazing and you are so charming, I love these videos❣️
Funny you should say that. You're not the only one!!
Tarragon!!! Every chicken and cream recipe needs tarragon! I'll do this wonderful recipe next weekend - but no thyme! Tarragon rules!!!
I am also one of those who could listen to you all day long- besides watching and incorporating your cooking skills and tipps! Thank youuuuu!
I very much appreciate the video style where you make suggestions on variations throughout. Thanks!
👍
If you ever go to New Orleans, USA, try the pompano en papillote. Pompano is a local fish.
I live in Calvados and love the en papillote system. This recipe is excellent. Never thought of the mustard/creme fraiche trick before, or the pan fry bit! Great. My favourite en papillote recipe is Salmon with sliced courgette served with couscous!
Very tender and juicy chicken! With this marinade I'm sure it's very tasty!
🙂 thanks for watching
Big fan! Greetings from Mexico. 🇲🇽
Very tempting. Will have to try in the near future. Thanks Stephan
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Less is more! Excellent recipe, Stephane. I will try it tomorrow night.
great let us know how you like it 🙂👍
That looks lovely, it's one of my favourite ways to cook as it looks nice when served while preserving the flavours. I love cooking fish this way, especially something meaty like haddock as the flesh stays firm & juicy.
We cooked the chicken tonight for 6, it was perfect! chicken is juicy and the sauce with steam rice is a good combination, so delicious 😋. Excellent home entrainment menu that you can prepare in advance, it looks so nice on the plate! Merci Stephan!
Looks Amazing !
Ahh this looks so easy and fun, thank you.
The reveal... Spectacular ‼️
Loving the look of this.. Kudos
I made these tonight - they were absolutely amazing. Thank you!
Awesome recipe ♥️
A beautiful, brilliant recipe. Thank you.
glad you like it a simple home dish but ggod 🙂
This looks incredible! I've never tried this method of cooking. I'm making this dish this weekend. Thanks Stephane!
my pleasure 🙂
I made this with the broccoli/cauliflower gratin. Sublime! Bravo et un grand merci!
Ah looks good! Yesterday I was looking for something like this but couldn't find anything. Ended up making chicken breasts with a dijon mustard, balsamic vinegar and brown sugar marinade! 🌺
maybe for another time 🙂
I wasn't expecting to see meander valley cream on a non-Australian cooking show. I love their stuff. The double cream is seriously good for sauces.
I'm pretty sure Stephane is from Australia. I mean he's obviously from France originally, but he lives in Australia.
@@Revelwoodie oh, derp.
@@dogmaticpyrrhonist543 There's a great Italian cooking channel, Vincenzo's Plate, that's also from Australia. He mostly specializes in pasta dishes, but he seems to be branching out a bit lately. If you're Australian, check him out!
Wow!
Ingenious!
Delicious.
Great Tutorial...like all the other recepits.
Thank you for sharing.
Greetings from Singapore 🌹🌹🌹
Edith
I made this today, it came out amazing.
thanks for trying
This recipe fed the fam last night and went into or monthly rotation it is so good. Thank you mon ami.
great to hear you made and liked it an another home cooking recipe commong up next 🙂👍
Thanks!
👍
Thank you Stephane. I really look forward to your weekly videos. I have cooked quite a few of your recipes now, and my family love them! The best has to be the Lamb Shanks and port wine sauce from a while ago! I’m eager to try this recipe. Given it has freedom, I’m thinking of some garlic and a little chilli added, and maybe a touch of butter in addition to your suggestions. Bon appetite! 😁
thanks and yes you can add all sort of things in this 🙂
Hi Stephane. I cooked this tonight for my daughter and I. She absolutely loved it. Pretty good for a 13 year old! The sides were broccoli and spuds! I added chopped carrots, garlic and ginger. Yummo! Instead of breasts, I used thighs. Softer.
I am finding this channel is where many of my “go-to” recipes come from. I usually don’t like the breast of chicken as the other parts but this makes them quite good! Thanks chef!
pleasure👍
Was looking for something to make for dinner tonight with chicken breast, I have all the things so this is on the menu tonight! Thanks again for a lovely idea.
letvme know how you find it 👍🙂
Excellent video. A great way to cook the breasts and a wonderful way to also cook boneless chicken thighs. Would strongly recommend flattening the breasts between layers of wax paper with the flat side of a kitchen mallet. Not too much [do not compress the meat], but the objective of this is to spread out the breast and so achieve a more even thickness of the meat. Definitely improves the cooking result including tenderness of the meat. And of course this will alter the cooking time.
I just found this recipe ... and you! So happy to have found you.I'd like to make this for guests. Up to what point can this be made in advance, and how far in advance? Merci beaucoup
I made these today and they were amazing. My choice of seasoning includes rosemary salt, preserved lemons and shallots. Yogurt was substituted for the creme fraiche. What a great technique!
If the same cooking is done with fish fillet, what would you suggest for type of fish, thickness of fillet and time/temperature of oven.
Also thinking if whole garlic cloves are slightly browned in pan and then cooked along with chicken which should then blend with the lime acidity.
I think it would go well with cod or anything similar to that
any fish that holds well while oven cooked . time can vary depedknvbon the thiknrss pf the filet. in france we ususlly used whole fish gor that
That looks simple but amazing Stephan.
You could add any other liquid/Seaoning.
Thanks
Love it! For me, this is just lacking some garlic, terragon and fresh baguette on the side 😍
Stupid question. If you serve the chicken in the paper, where do you place the side dishes on the plate?
Btw, thank you for showing a much easier method of closing the parchment paper. That heart-shaped twist twist twist method seems a bit too labor intensive (and difficult) for me.
My favorite recipe en papilotte is for herring, if I can get good looking fish filets. Here, you can sometimes get a herring where the bones are taken out but both sides are still kept together by the skin. put herbs, salt and pepper and a slice of lemon in the middle and fold it over so the aromatics are inside. Wrap it in paper and bake in the oven till ready. New potatoes and a salad with a shallot-based dressing for contrast to the sweet baked herring.
This is even easier with fresh whole mackerel. Just put the herbs in the cavity, bake en papillote, then when done flip the top half off including the backbone without breaking it, then lift the whole backbone off the half mackerel. Voilà! Two whole boneless fillets.
Could you do a segment on aspic? It’s a wonderful side dish that’s never been understood here in the states.
Absolutely love this recipe Stephen! As someone who generally isn't very fond of mustard, is there any substitute?
Glad to here, wasn't sure on the yogurt. Was going to go with sour cream instead. Or try again after some recent failures on making Crem Fraiche at home. Will do yogurt now.
Прекрасный рецепт! Благодарю.
Hello, a very long time ago I tried such a thing as "brizol". (I don't know if I spell this word correctly). This is something like a roll, or an omelet pancake, in which minced meat or other stuffing is wrapped. Where I was, there were many variants of this dish, with different fillings, but it was a VERY long time ago, and I was still a child then))).
According to Google (and according to pronunciation), this dish is French. But what is the right way to cook it? Is it a dish? Is it a technique? Is it just a variation of the omelette? What are the nuances? Please tell me if you know. Thank you.
This looks delicious however I can’t have dairy. Is there a substitute for the crème fraiche? For instance, would coconut milk work?
you could try other version with coconut cream you don’t need to use mustard 👍🙂
@@FrenchCookingAcademy Thank you. I’ll give it a try!
nice. :-)
Hi. What would be a good substitute for creme fraiche? Here in Canada we can’t get it, at least not readily. We have 35% cream, it’s a thick liquid….nothing like creme fraiche. I can buy clotted cream though, would that be good? Sorry jumped the gun here…..asked prior to seeing full video.
just heavy cream would work fine
Can someone help me, what should I put it on if I don’t have a fan force oven?
🍽
I have done something simmilar on the barbeque.
Important question: What is a "fan force"?
I am sure this is fine. Am wondering if not you could add rice or pasta on top to soak the sauce and just eat as is on top of the paper as a kind of street food serving.
i guess its open for experiment 🙂🙂
👍👌🤤
Can You Make This Recipe Without Oven?
Please make your videos loader . I can't understand them! Theose that can't here can turn it down. Thanks
Peak your thyme sprig flavor in that pan for the last few seconds with the shallot.
I made the chicken with the white sauce on top. The parts were good, but overall I think it was too heavy.
Parcel fine, however miss to understand to see how this will be part of a whole serving
I think it could use a bit more salt. 😁
And.. this is a third version of mustard sauce, even easier than the one made from a Béchamel a couple of videos ago.
When serving, you probably have to give a warning: "Do not eat the paper!"
🙂
"lemon"
This is what I call a "problematic" recipe.
The truth is, you don't have to go through these steps. Just grill your chicken breasts with an oil, vinegar/acid, and fish sauce of your choice (for example, olive oil, lemon juice, and Worcestershire). Add a pinch of salt and a crack of pepper.
Make your sauce separately. I like the sauce being shown here, but there's no reason at all to "cook" the chicken in that sauce. It won't improve the chicken in any way.
After roasting/frying/BBQ'ing your chicken, just add your dijon-mayo-etc. sauce to it as a drizzle. You'll achieve the same effect, with less work, and less mess.