Curried Chicken, Peppers and Peas en Papillote

This recipe is from Around My French Table by Dorie Greenspan. Her recipes are not real formal or stuffy but more like the French food of today which is a mix of old and new, traditional and exotic, simple and complex. This recipe can fit easily into a meal plan of anyone who wants to eat healthfully and you don't need the skills of a French chef to make them. I threw this recipe together in less the 30 minutes and it came out with juicy and tender meat with such a colorful presentation. Each person gets their own little packet.

Serves 4

1 lb. skinless, boneless chicken breast or bone-in chicken thighs
12 thin slices of red onion, halved
1/2 red bell pepper, cored, seeded and diced
1 cup peas (fresh or frozen)
4 tsp olive oil
1 tsp curry powder
salt and ground pepper

1. Center rack in oven and preheat the oven to 400 degree. Cut four 12-inch squares of aluminum foil. Have a baking sheet at hand.

2. Cut chicken into long strips and then cut strips crosswise in half. Put chicken and all other ingredients in a bowl, seasoning with salt and pepper, and stir until curry powder has evenly coated chicken and vegetables. Spoon an equal amount of mix into center or each piece of foil. Draw up edges of foil and seal packets well, but don't crimp foil very close to chicken - you want to leave room around ingredients so they can steam.

3. Bake the papillotes for 17 to 20 minutes, or until the chicken is cooked through - carefully open a packet and cut into a piece of chicken to test.

4. Serve the packets immediately, bringing them to the table straight from the oven or opening them in the kitchen and arranging the chicken and vegetables on individual plates.

Serve alone or with little rice.

Comments

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