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Chicken en Croute   HT  MC   30mins plus cooling

Serves 4      Hot   Poultry  Alcohol   Pie  Main Course



4 Chicken Thighs

2 boneless Chicken Breasts

210ml/7 fl.oz. Chicken Stock

225g/8oz Button Mushrooms

6 tbsp Flour

9 tbsp Madeira

4 tbsp Olive Oil

4 tbsp Double Cream

75g/3oz Butter

225g/8oz Puff Pastry

Salt and pepper

1 egg yolk



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.


More Chicken Recipes  |  General Preparation & Cooking Times  




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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