Chicken Breasts en Papillotes with Celery, Bay Leaf, and Tomato

Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor.

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  4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  2-1/2 Tbs. unsalted butter, softened
  
  


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  1/3 cup dry white vermouth (or dry white wine)
  
  


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  2 cups thinly sliced celery heart, including leaves
  
  


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  4 thin slices prosciutto (1 to 2 oz.), chopped
  
  


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  1 Tbs. capers, rinsed, drained, and chopped
  
  


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  1 medium tomato (about 8 oz.), cored and cut into 1/2-inch dice (about 1 cup)
  
  


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  4 bay leaves, preferably fresh
  
  

Tip:

If you are unsure if the food is done, open one of the packets to check. If it’s not ready, reseal it as best you can and return all the packets to the oven.

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Meanwhile, prepare foil packets. Start with four 12x20-inch pieces of regular or heavy-duty foil. Fold them in half to make 12x10-inch rectangles.

Thoroughly pat the chicken breasts dry and season with salt and pepper. Heat 1 Tbs. of the olive oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. When the butter stops foaming, add the chicken and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a plate. Return the pan to the heat, add the vermouth, scrape up any brown bits from the bottom of the pan with a wooden spoon, and cook until reduced to about 2 Tbs. Immediately remove from the heat and set aside.

Arrange the foil sheets on a work surface. Coat the inside of each with the remaining 1-1/2 Tbs. butter, leaving a 3-inch border. In a medium bowl, toss the celery and prosciutto with 1 tsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, breaking up any prosciutto clumps with your fingers. Distribute the celery mixture among the sheets, arranging it on one side in a layer about the size of a chicken breast. Scatter the capers over the celery. Put the chicken breasts on top and drizzle each with the reserved the vermouth. Scatter the tomatoes over the chicken. Top each with a bay leaf and drizzle with the remaining 2 tsp. olive oil. Fold the other of the foil over the ingredients, then tightly fold or crimp the edges to seal.

Transfer the packets to two large, rimmed baking sheets and bake until the packets are puffed and fragrant, 19 minutes. Serve immediately.

Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

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  1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  5 Tbs. all-purpose flour
  
  


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  4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  2 large leeks (white and light-green parts only), halved and thinly sliced
  
  


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  2 medium carrots, cut into 1-inch pieces
  
  


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  2 medium ribs celery, chopped
  
  


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  1 cup dry white wine, such as Sauvignon Blanc
  
  


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  6 cups lower-salt chicken broth
  
  


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  2/3 cup pearl barley
  
  


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  3 dried bay leaves
  
  


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  1 Tbs. finely chopped fresh sage
  
  


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  1 tsp. freshly grated nutmeg
  
  


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  1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
  
  


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  1/4 cup chopped fresh flat-leaf parsley
  
  


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  1/4 cup half-and-half
  
  


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  3 oz. blue cheese, crumbled (about 3/4 cup)
  
  


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  3 Tbs. finely chopped walnuts
  
  


• 
  
  18 (1/2-inch-thick) baguette slices
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.


Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.


Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.


In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.


Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.