Chicken En Papillote
  1. Preheat oven to 400 degrees
  2. Sprinkle chicken with salt and pepper and saute in 1/2 cup butter over low heat until lightly browned on both sides. Remove chicken parts and keep warm
  3. Add to your pan the chopped shallots and cook for 1 minute
  4. Add to your pan the chopped mushrooms and cook for 5 minutes. Add the white wine, dry vermouth and cook until wine is reduced by half. Add the chicken (or brown) stock and replace chicken parts.
  5. Cover and cook for 20 minutes
  6. Remove chicken from your pan and keep warm while you make your sauce
  7. Add to pan the finely sliced cooked ham and fresh tarragon.
  8. Take 1 Tablespoon flour mixed to a smooth paste with 1 Tablespoon soft butter.
  9. Add the flour/butter mixture bit by bit into your pan, stirring, until sauce is smooth and has thickened.
  1. Cut parchment paper large enough to envelop a piece of chicken.
  2. Place a piece of chicken on one half of the paper and cover with 3 or 4 Tablespoons of the sauce.
  3. Bring edges of the paper together, fold over in a double fold and crimp to seal tightly.
  4. Bake in the oven for 10 -15 minutes. Serve the chicken in its paper wrapping, and let each guest unwrap his own portion at the table.
Recipe Notes

Brown stock is a classic french sauce using bone marrow, beef, beef bones, carrots, and celery. Here is the recipe from “A Treasury of Great Recipes” If you would prefer to use the traditional brown stock instead of the chicken stock I used in my recipe.

Brown Stock

  1. Preheat oven to 475 degrees. Spread on a flat baking pan: 2 pounds beef shin, cubed, 3 pounds veal knuckle, cubed, and 1/4 pound lean raw ham, diced. Sprinkle with: 2 Tablespoons cooking oil and bake for 45 minutes stirring occasionally.
  2. Add: 3 carrots, sliced, 2 onions, sliced, 2 stalks celery, sliced, and 3 cloves of garlic, and bake 15 minutes more.
  3. Transfer meat and vegetables to a large soup kettle. Rinse baking pan with 2 cups water and add to kettle. Add: 4 1/2 quarts water, a bouquet garni of parsley, 1/2 teaspoon thyme, and 2 large bay leaves, 1 teaspoon crushed peppercorns and 2 teaspoons salt
  4. Bring water to a boil and skim well. Reduce heat and simmer for 3 hours. Cool, remove fat from surface, and strain through a fine sieve lined with cheese cloth. pour into containers and freeze.