Friday, September 5, 2014

"French Fridays with Dorie" - Curried Chicken, Peppers & Peas en Papillote"

So excited for "French Friday's with Dorie" today... That means dinner will be ready on time or at least early, lol! The recipe featured today can be found in Dorie Greenspan's "Around My French Table" on page 221.
Our group seemed to have had fun with this one this morning and it tasted very yummy. In French the term "En Papillote" mean to cook "in parchment" or "in a pouch". So, its super easy with no hassle clean up, great for a back to school dinner, for when there is lots of homework or extra activities... :)

Another way we like to fix this yummy dish is to make it just like the recipe describes only placing it all together in a baking dish and then making a "Curry Cream Sauce" to pour over the top to bake it in.

  • Salt and pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh garlic
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons curry powder, or to taste
  • 3/4 cup heavy cream
 Heat oil and butter in a large skillet over medium heat. Stir in flour as if you were making a rue for gravy. Add the chicken broth, wine, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in sour cream, mayo and heavy cream, add salt, to taste. Heat through. If sauce is kept chilled, it will be good for up to a week.

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