Chicken Friand Tourte Au Poulet Et Champignons
My husband and i went to la madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** wow! *** it turned out way better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) we served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.
Steps
Preheat oven to 375.
Season chicken with salt and pepper.
In large saucepan , heat oil over medium heat.
Stir in 2 t butter.
Cook chicken until done , about 7-9 minutes.
Remove chicken from pan and allow to cool.
Pour out any chicken juices for later use.
To pan , add in 2 t butter.
Saut mushrooms until they give off their liquid and it evaporates.
Stir frequently.
Toss in 1 / 2 teaspoon of herbs de provence and saut until fragrant , or about 1 minute.
Add cup wine and cook until it evaporates.
In the meantime , chop chicken into bite-size chucks.
When done , transfer mushrooms to a small bowl.
Add remaining 2 tablespoons butter and onion to pan.
Saut until soft.
Stir in garlic and remaining herbs de provence , cook about 45 seconds.
Whisk flour into pan to make a quick roux , about 3 minutes.
Top off leftover chicken juices with broth as needed , for 1 cup.
Gradually whisk in broth mixture and remaining wine.
Stir in mushrooms and warm through.
Stir in cream.
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Ingredients
boneless skinless chicken thighs, unsalted butter, olive oil, salt & pepper, sliced mushrooms, herbes de provence, dry white wine, yellow onion, garlic clove, flour, chicken broth, heavy cream, puff pastry, egg wash