Chicken and Herbed Pastry Cups
Appetizers • French
Description
Chicken and Herbed Pastry Cups
Ingredients
- Puff Pastry 30 oz
- Skin-On Chicken Breasts 25 oz
- Dry White Wine 20 fl oz
- Wheat Flour 3 tablespoons
- Butter 5 oz
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Garlic 4 cloves
- Basil to taste
- Herbes de Provence 1 tablespoon
- Aspen mushrooms 10 oz
- Salt to taste
- Cream 15 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut the chicken into cubes and coat in flour. In a skillet, heat a mixture of vegetable oil and 50 grams of butter. Fry the chicken until golden brown and set aside. Pour the wine into the skillet, bring to a boil, and cook until reduced to a syrupy consistency.
Step 3
Return the chicken to the skillet, season with salt and pepper, add the cream, thyme, and simmer for about 10 minutes. Cover and cook until tender.
Step 4
Melt the remaining butter and sauté the mushrooms.
Step 5
Mix the chicken with the chopped basil and mushrooms.
Step 6
Roll out the pastry to a thickness of 3 mm, cut into equal pieces (according to the size of the cups). Grease the cups with fat and dust with flour. Place the pastry in the cups and prick with a fork. Bake in the oven for 15 minutes.
Step 7
Fill the baked pastry cups with the chicken and mushroom mixture and return to the oven for another 10 minutes.
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