Cooking ‘en papillote’ is worth the extra work

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  • Joe La Rosee/courtesy photo Chicken en papillote takes some extra preparation effort, but the effect is well worth it.

  • 1

    Charles H. Featherstone/Columbia Basin Herald A golf ball dredged from the bottom of Moses Lake.

  • 2

    Charles H. Featherstone/Columbia Basin Herald Jeremy McKenzie (center), a program manager with Kaden Industries, the company currently dredging Moses Lake, explains to Moses Lake Irrigation and Rehabilitation directors Kris Dexter (left) and Kaj Selmann how the machinery filtering the lake bottom mud works.

  • 3

    Charles H. Featherstone/Columbia Basin Herald Clean water returned to Moses Lake.

  • Joe La Rosee/courtesy photo Chicken en papillote takes some extra preparation effort, but the effect is well worth it.

  • 1

    Charles H. Featherstone/Columbia Basin Herald A golf ball dredged from the bottom of Moses Lake.

  • 2

    Charles H. Featherstone/Columbia Basin Herald Jeremy McKenzie (center), a program manager with Kaden Industries, the company currently dredging Moses Lake, explains to Moses Lake Irrigation and Rehabilitation directors Kris Dexter (left) and Kaj Selmann how the machinery filtering the lake bottom mud works.

  • 3

    Charles H. Featherstone/Columbia Basin Herald Clean water returned to Moses Lake.

Classic French cuisine is all about the prep. This dish takes a little time to prepare but is well worth it when you cut open your parchment pouch and take in the beautiful aroma of your work. Great for a small dinner party or date night.

CHICKEN THIGHS EN PAPILLOTE (in parchment)

You will need (for each serving):

4 ounces (about one handful) fresh green beans, trimmed (cut the ends off and cut in half)

1/4 cup (about a handful) sliced onion (slice as thin as possible)

1 small garlic clove, minced (add more if you love garlic)

4 to 5 sliced mushrooms

Olive oil

Salt and freshly-ground pepper to taste

1/8 teaspoon dried thyme leaves

1 tablespoon white wine or lemon juice

1/8 teaspoon dried thyme leaves

2 skinless, boneless chicken thighs (about 8.3 ounces total)

1/4 teaspoon dried tarragon leaves

Minced fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 350.

2. Fold the parchment paper in half and draw half of a heart on the paper.

3. Cut out the heart shape.

4. Arrange the green beans in the center of one side of the heart.

5. Top the beans with onion and garlic and drizzle with a little olive oil.

6. Sprinkle with salt and pepper, thyme and the wine or lemon juice.

7. Place the chicken thighs on top of the veggies and drizzle with a little olive oil, salt, pepper, mushrooms and dried tarragon leaves.

8. Fold the parchment paper to seal as shown in photo.

9. Place the pouch on a cookie sheet and bake in preheated oven for 35 to 40 minutes.

10. Remove from oven and let rest for 2 minutes. Cut open the parchment and serve right away.

I love to place the parchment on the plate with any side dish and allow my guests to cut open the parchment. There is always an audible “ohhh” when the steam comes pouring out.

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