See Also: Chicken / Poultry · Main Dishes
Faux Lapin en Paquets
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Using chicken instead of rabbit!
1-2 skinned and boned chicken thighs per person
extra virgin olive oil
roasted red bell pepper strips
tender sprigs fresh rosemary
fine sea salt
freshly grated white pepper
Hungarian paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup sherry or madiera
Brush each chicken piece with oil. Lay flat. Place a strip of pepper on each, and then the tender needles of rosemary. Sprinkle with salt and pepper. Roll into a bundle and tie with cooking twine. Sprinkle with paprika. Heat saute pan and add oil and butter and heat until a haze appears. Add chicken pieces. Cook on medium heat about 5 minutes per side, or until chicken is done. Transfer to serving platter. Heat saute pan again and add sherry. Cook and stir with wooden spoon to bring up all the browned bits. Reduce by half. Pour over the chicken, garnish with parsley, and serve.
Recipe created 1998-06-13.
