John Myers
Contents
show
Poultry / Chicken = Chicken Fricassee in Puff Pastry Pies
The perfect poultry / chicken = chicken fricassee in puff pastry pies à la biggi recipe with a picture and simple step-by-step instructions.
for the fricassee
- Chicken
- Veal
- Brown mushrooms
- White onion
- Pickled capers
for the sauce
- Chicken stock
- Cream 30% fat
- Noilly Prat
- Kitchen white wine
- Asparagus tips
- Ice cold butter
- Pepper and salt
- Freshly squeezed lemon juice
- Worcester sauce
- Processed cheese double cream setting
Puff pastry pies large
- Puff pastry pies
Decoration
- Lemon zest
Preface
- In this recipe I exceptionally also use an ingredient as a finished product. The finished puff pastry pies. The effort is definitely not worth it – and if you pay attention to the quality of the finished product – then I think it’s perfect.
The fricassee
- Chop the chicken (I always have ready-made chicken in the freezer) and season with salt. Likewise the piece of veal.
- Cut the onion into cubes and sauté with a little butter. Add the chicken and heat gently for about 15 minutes. Now add the capers.
- Now add the liquid ingredients and simmer for 15 minutes. The mushrooms that have been sliced in the meantime are now also added. Let it simmer for another 10 minutes and then add the spices and the asparagus tips.
- Now stir in the processed cheese and season to taste with the Worcester sauce. Let simmer until the puff pastry pastes, which have been heated in the oven at 170 degrees, are ready. Thicken the sauce of the fricassee with ice-cold butter.
Final sprint
- Take the pies out of the oven and fill with the fricassee and sprinkle with freshly grated lemon. Place on plate – done
Facebook Comments