French Fridays with Dorie: Curried chicken, peppers and peas en papillote

Curried Chicken, Peppers and Peas en Papillote on eatlivetravelwrite.comThis 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.

Dorie Greenspan Curried Chicken, Peppers and Peas en Papillote on eatlivetravelwrite.comAlthough 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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18 thoughts on “French Fridays with Dorie: Curried chicken, peppers and peas en papillote”

  1. Beautiful! I love the idea of serving it over rice. I’ll have to try it with curry next…maybe Bill won’t balk if I use half the amount called for in the recipe!

    Reply
  2. Every time I make this, I hit it with more and more spice. It never seems to hold the flavor! It’s so easy, I don’t really care that it’s hard to jazz up. Love all the colors!

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  3. I think the spice issue is partly time…a good curry needs time to slow-cook those spices into the meat more, methinks.

    But this was delish, and I paired with a — wait for it — Brazilian Chardonnay. No, that isn’t what jumped to my mind, specifically…but I recently picked up an intriguing collection of Brazilian wines, and this seemed a great opportunity to try one.

    (And yes, for those with raised eyebrows: it was quite drinkable.)

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  4. I love how colorful it looks, and how easy it sounds. I’m on the fence whether I’m making this for dinner tonight (I didn’t plan ahead this week), but you are tipping me over to the “convinced” side.

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  5. I never liked this technique and I enjoyed it this time, usually I find en paillote meals come out too bland most of the time. It usually has to to be something really delicate to work, but this surprised me. It worked.

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  6. Mardi, your chicken on papillote looks so colorful and healthy! Love that you served it with rice – I went with some carrot couscous, no bad either!
    Have a nice weekend – hope you got off to a great start to the new schoolyear,
    Andrea

    Reply
  7. I know what you mean about the reminder – I prefer this method to frying any day, but I often don’t think to use it. I served it with the cardamom rice pilaf and the flavours worked really well together. I love how healthy a dinner it was, with so little effort.

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  8. Yes, this is always a great technique (although, I still prefer fish in the middle of my packet over chicken!).
    Hope the basement project came out well – it’s scrub down the kitchen day in Chez Cher 🙂

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  9. I am with you totally on enjoying the “technique” shared this week as much as what Dorie had us fill the package with. I definitely want to play with more spices so that I can make use of those veggies that need to get moved…all while getting a healthy dinner on the table quickly and easily. Yay that.

    Reply

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