Chicken with Fennel, Carrots, and Orange en Papillote
To prevent overcooking, open each packet promptly after baking. The foil packets can be assembled and refrigerated for up to 3 hours before baking. Bake as directed, increasing the cooking time to about 30 minutes.
Ingredients
| 2 tbsps | Extra Virgin Olive Oil |
| 1 | Shallot, Sliced Thin |
| 1 tsp | Tarragon, Fresh, Minced |
| 2 | Oranges, Peeled, Cut into 1⁄4 inch pieces |
| 2 | Carrots, Peeled and Cut into Matchsticks |
| 1 | Fennel Bulb, Tops Discarded, Halved, Cored, and Sliced Thin |
| 4 | Chicken Breasts |
| 2 | Scallions, Sliced Thin |
Steps
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut eight 12 inch sheets of aluminum foil.
- Combine the oil, shallot, tarragon, 1⁄4 tsp salt, and 1⁄8 tsp pepper in a bowl. Toss half of this mixture with the oranges in a bowl and toss the remaining mixture with the carrots and fennel in a separate bowl. Pat the chicken dry with paper towels and season with salt and pepper.
- Arrange the carrot-fennel mixture in the center of 4 12 inch sheets of aluminum foil. Lay the chicken on top of the vegetables and spoon the orange mixture over the chicken. Place a second piece of foil on top of the chicken and fold the edges of the foil together several times to create a well sealed packet.
- Place packets on a rimmed baking sheet and cook until the chicken registers 160-165 degrees on an instant-read thermometer, about 25 minutes.
- Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently slide the chicken, vegetables, and any accumulated juice onto individual plates. Sprinkle with the scallions and serve.