Chicken papillotes with leeks, bacon and thyme

Papillotes de poulet aux poireaux, thym et lardons

Send the rose petals. It’s really good ! Cooking the chicken breasts in

makes it top soft. And with the thyme, the


Papillotes de poulet aux poireaux, thym et lardons and the


, it’s succulent. Try it, it’s worth it!

For 4 persons

  • 100 ml chicken stock (homemade or reconstituted with a cube)
  • 8 strands of thyme
  • 200 g of smoked bacon
  • 2 tablespoons of olive oil.

Wash the leeks, split them in half to clean them well and cut them into strips.

Pour 2 tablespoons of olive oil in a frying pan. Heat and add the leek slices. Moisten with the chicken stock and cook covered for 20 minutes. Remove the lid and cook for a further 5 minutes, there should be almost no liquid left.

Drain through a colander. Set aside.

Brown the bacon dry in a frying pan over a fairly high heat. Remove the fat and let them drain on absorbent paper.

Fondue de poireaux et lardons Leek and bacon fondue

Wash and dry the thyme sprigs. Preheat the oven to 180°C, rotating heat.

Cut 4 sheets of baking paper. Take one of them. Make a bed with 14 of the leek filling. Put the chicken escalope, thyme and 14 of the bacon on top.  Close the papillote. I bind with a string that’s what I find more practical.

Préparation des papillotes

Preparation of the papillotes

Papillotes de poulet aux poireaux, lardons et thym

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