This week’s French Fridays with Dorie recipe is more a reminder of a technique than a “recipe” per se. Curried chicken, peppers and peas en papillote essentially translates to chicken with a few vegetables and a little curry, all wrapped in a pretty parcel of foil, then baked in the oven. It’s very easy to customise according to what vegetables you have on hand and it bakes up pretty fast (about 20 minutes) so it can be a quick, nutritious weeknight dinner. We served it over rice, although I imagine egg noodles would have been nice too.
Although I used hot curry powder, the heat wasn’t very pronounced so I might amp the heat up more another time but it was a perfect lunch in the middle of long weekend basement cleanup and the leftovers reheated nicely too.
Like so many recipes in Around my French Table, this reminded me of “that great technique I had forgotten about”. Certainly in the busy first few weeks of school, this is a dish/ technique that will come in handy. Dinner on the table in under an hour? Yes please!
Get the recipe for Dorie Greenspan’s curried chicken, peppers and peas en papillote here or on page 221 of Around my French Table.
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