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Chicken en Croute HT MC 30mins plus cooling Serves 4 Hot Poultry Alcohol Pie Main Course Ingredients:
Instructions 1. Bone the chicken thighs, and cut each breast in half to make two large, flat, thin rounds of meat. You will now have 12 chicken pieces; roll each piece tightly into a sausage shape. 2. Dust the pieces with flour. Melt 2 tbsp oil and 50g/2oz of the butter in a frying pan and gently fry the chicken until golden brown; season with salt and pepper. 3. Skim off the excess fat from the pan, then strain the stock over the chicken. Cover and simmer for 20 minutes. Cool completely. 4. Slice the mushrooms thinly and fry them in 2 tbsp oil and 25g /1 oz butter until golden. Season with salt and pepper and add 6 tbsp Madeira. Cool. 5. To make the sauce melt 25g/1 oz butter in a pan. Add 3 tbsp flour and stir over a moderate heat until it is a deep golden colour. Remove from the heat. Beat in the remaining Madeira and the juices from the cooked chicken. Return the pan to the heat and stir in the cream. Bring to the boil, stirring constantly. Fold in half the mushrooms and simmer for 20 minutes longer, adding a little more stock if the sauce becomes too thick. Reserve. 6. Heat the oven to 220C, 425F, Gas mark 7. Divide the pastry into 6 pieces. Roll each piece out and cut into an 18cm/7 inch square. 7. Place 1 piece of breast and 1 piece of thigh diagonally on each pastry square. Cover with one-sixth of the remaining mushrooms. Moisten the filling with a little mushroom juice, then fold one corner, of the pastry up over the filling. Continue to fold over the other corners, so that they all meet together in the middle, like an envelope, brush the seams with beaten egg yolk and seal tightly. 8. Arrange the 'pillows' on a baking sheet, seam side underneath. Glaze the pastry with beaten egg yolk. Decorate with pastry leaves and glaze these as well. Bake for 20-25 minutes, or until the 'parcels' are well risen golden. Reheat the Madeira sauce and serve with the chicken.
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