Chicken and Herbed Pastry Cups
⏳ Time
48 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Chicken and Herbed Pastry Cups
Ingredients
- Puff Pastry - 31.7 oz
- Skin-On Chicken Breasts - 24.7 oz
- Dry White Wine - 20 fl oz
- Wheat Flour - 3 tablespoons
- Butter - 2.6 oz
- Onion - 1 head
- Vegetable Oil - 2 tablespoons
- Garlic - 4 cloves
- Basil - to taste
- Herbes de Provence - 1 tablespoon
- Aspen mushrooms - 7.9 oz
- Salt - to taste
- Cream - 15 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°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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