Chicken en Croute HT
30mins plus cooling
Hot Poultry Alcohol
Pie Main Course
boneless Chicken Breasts
fl.oz. Chicken Stock
tbsp Olive Oil
tbsp Double Cream
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.
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.
Skim off the excess fat from the pan, then strain the stock over the chicken.
Cover and simmer for
20 minutes. Cool completely.
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.
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.
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.
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
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.
Chicken Recipes | General Preparation
& Cooking Times