Mangez Québec

Mushroom chicken à la king

Preparation
30 minutes
Cooking time
35 minutes
Portions
6

ingredients

  • 1/2 400-g ( 14-oz.) pkg. of puff pastry dough
  • 1 egg yolk
  • 30 ml (2 tbsp.) butter
  • 2 shallots, minced or 250 ml (1 cup) pearl onions
  • Salt
  • 1 tray of button mushrooms
  • 1 tray Quebec mushrooms of your choice (shiitake mushrooms, oyster mushrooms, etc.)
  • 1 branch of thyme
  • 250 ml (1 cup) demiglace sauce
  • 125 ml (1/2 cup) 35% cream
  • 500 ml (2 cups) cooked chicken cubes
  • 10 ml (2 tbsp.) snipped fresh tarragon
     

Preparation

Preheat oven to 200°C (400°F).

  1. Roll out dough on a slightly floured surface. Cut into six 10 cm x 13 cm (4 in. x 5 in.) rectangles and place on a cookie sheet.
  2. Brush with egg yolk. Bake for 12 to 15 minutes until crust is crispy and golden. Cool on a rack and set aside.
  3. Melt butter in a pot and brown shallots over low heat for 5 minutes or until shallots start to colour; stir regularly and season with salt while browning. Add mushrooms and branch of thyme; continue cooking for 10 minutes, stirring regularly.
  4. Remove thyme, pour in demiglace sauce and bring to a boil. Lower heat and simmer for a few minutes. Add cream, chicken cubes and tarragon. Season with salt and pepper. Set aside. Reheat the puff pastry for a few minutes in the hot oven and cut horizontally; transfer one bottom half to each plate.
  5. Using a slotted spoon, top each bottom half with some mushroom-chicken mixture. Add more sauce over chicken and cover with pastry top.
  6. Serve with steamed broccoli.
Auteur
MENU Plaisirs maraîchers - 2007

produits utilisés

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