Chicken in Puff Pastry
Our refrigerator died last week — getting new appliances is tough. Two-thirds of the models we looked at on major sites are out of stock, and those that are have delivery dates into May … we lucked out and found a model we wanted with a 2 day delivery date. YAYYYY!
By the time we realized the fridge had died, the temperature inside was nearing room temperature. As a result, we threw out a lot of formerly good food. Everything else was put into coolers with ice and a new 7.5 cubic foot fridge we purchased as a stop-gap, as it was unclear at that time when we could get a new fridge delivered. We found the one we ordered … right after getting the small fridge setup. Oh, well, we’ll get use out of it as well.
As part of the above, an unopened package of puff pastry that was mostly defrosted went into the fridge. Gotta use it up … which spurred this recipe.
Keep in mind that this “recipe” is not a recipe, it’s a method. It’s what I did this time, and it’s unlikely I’ll ever repeat it exactly. As long as each time tastes good, this is fine. Well, fine by me …
Chicken in Puff Pastry
- 2 lbs boneless chicken thighs
- 1/4 cup olive oil
- 1/2 tsp seasoned salt
- 1/4 tsp ground black pepper
- 1 tsp ground ginger
- 1 tsp Herbes de Provence
- 1 cup white wine
- minced garlic
- 8 oz mushrooms, sliced
- 4 oz prosciutto
- 1 pkg puff pastry defrosted
Preheat the oven to 400 F. Clean the chicken, removing excess fat and veins. Cut in 2″ squares, more or less bite-sized pieces.
Put the olive oil, salt, pepper, and ginger in a gallon ziplock bag. Manipulate to mix. Add the chicken and manipulate to mix. Refrigerate 4 to 24 hours, flipping it occasionally to ensure the chicken marinates evenly.
Heat 3 Tbsp olive oil in a large skillet. Add the chicken, including the marinade, and brown the chicken well on all sides. Add Herbes de Provence, garlic, and wine. Reduce heat to low and simmer for 15 to 20 minutes, or until the chicken is almost dry.
While the chicken is simmering, place the mushrooms and 1/4 cup water in a skillet and bring to a boil. Reduce heat to low and simmer until dry, shaking the pan occasionally. Turn off heat.
Roll each of the puff pastry pieces (package contains 2) until thin, 14″ to 16″ square each. Place one on a rimmed baking sheet.
Place the chicken on the pastry.
Layer the mushrooms on top, then the prosciutto.
Wet the edges of the pastry, then place the 2nd puff pastry on top.
Trim with a knife the edges that stick out. Fold the edges together inward, then press with a fork to seal. Poke a few holes in the top to let steam escape.
Bake for 25 minutes.
Let cool 10 minutes, then slice and serve.
Use whatever seasonings desired. The ones listed proved to be good.
Go crazy on garlic — I use probably 3 or 4 times as much as most people, and it doesn’t overpower. My wife doesn’t complain! We also suffer from no vampire problems.
I normally add water and oil to the pan with mushrooms — when the water evaporates, the mushrooms fry. This time I forgot the oil, but it worked out.