L’atelier des Chefs cooking classes - Smoked Chicken And Mushroom En Croute

Smoked chicken and mushroom en croute

Puff pastry parcels filled with a smoked chicken, mushroom, shallot and parsley stuffing served with a tarragon sauce, broccoli and carrots.

Recipe rating: (10 votes)

Preparation time
10mins
Cooking time
20mins
Rest time
0mins

Ingredients (To serve 6)

  • Smoked chicken breast(s) 2 whole
  • Button mushroom(s) 100 g
  • Garlic clove(s) 1 whole
  • Flat leaf parsley 0.5 bunch
  • Shallot(s) 1 whole
  • Puff pastry sheet(s) 1 whole

For the garnish(es)

  • Broccoli 1 whole
  • Flaked almonds 100 g
  • Carrot(s) 4 whole
  • Unsalted butter 30 g
  • Olive oil 0.1 L

For the sauce

  • Tarragon 0.25 bunch
  • Plain flour 15 g
  • Unsalted butter 15 g
  • Shallot(s) 1 whole
  • Chicken stock 0.3 L

Chef's tip

"This recipe can also be made using freshly cooked chicken rather than smoked chicken."

Method

Preheat the oven to 200'C.

Begin by shredding the smoked chicken and then cutting the mushrooms into quarters. Peel and dice the garlic and the shallots (keep the 2 shallots separate). Pick and chop the fresh parsley.

Heat a frying pan and add a little olive oil. Add the mushrooms to the pan and cook for 2 minutes. Add the garlic, butter and one of the shallots. Allow the shallots to soften and then add the chicken and parsley to the pan. Stir through and then remove from the heat and allow to cool.

Cut the puff pastry into 6 portions. Separate the chicken mixture into 6 portions and place on top of the puff pastry. Wrap the pastry around the chicken mixture, brush with a little melted butter and then bake in the oven for 10-12 minutes.

Peel the carrots and cut into batons. Place in a pan of boiling water and cook until tender. Drain and then transfer to a hot pan with a little butter. Allow to caramelise and finsih with a drizzle of honey.

Spread the flaked almonds on to a baking sheet and cook in the oven until golden brown. Break the broccoli into small florets and then cook in boiling water until tender. Drain and finish with a few pieces of butter and the roasted flaked almonds. Season with salt and pepper.

For the sauce: chop the tarragon. Fry the remaining shallots in a small amount of butter until dark brown. Add a tablespoon of flour and cook for 1 minute. Add the chicken stock and cook until the sauce thickens. Stir in the tarragon and remove from the heat.

Serve the chicken en croute on a bed of carrots and broccoli. Pour the sauce over the dish and serve immediately.

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