Categories: Chicken
Ingredients
- 2 tbsp. flour
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten to blend
- 1 cup chicken stock
- 1/4 cup dried porcini mushrooms
- 2 tbsp. olive oil
- 1/4 lb. meaty pancetta, diced
- 2 tbsp. butter
- 3/4 lb. white or cremini mushrooms, sliced
- 1 fresh bay leaf
- A few sprigs thyme and sage, tied together with kitchen twine
- 2 large shallots, chopped
- 2 garlic cloves, crushed
- Salt and pepper
- 1 1/2 cups red Burgundy wine
- 1 rotisserie chicken, meat pulled off or diced into bite-size pieces
Directions
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Preheat oven to 375.
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Invert two 2-cup baking dishes or 1-qt baking dish onto a piece of parchment paper. Trace around the dishes, then cut out the shapes for templates. On a lightly floured work surface, roll out the dough just to smooth creases. Place the parchment templates on top. Using a knife, cut around the templates. Using a small sharp knife, cut a small hole in the center of the dough for the vent. Place on a parchment-lined baking sheet; brush with the egg. Bake until puffed and golden, 7-10 minutes. Turn off the oven and place the baking dishes inside to keep warm.
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Meanwhile, in a small saucepan, bring 1 cup stock and the porcini mushrooms to a simmer over medium-high; simmer until the porcinis soften and flavor the stock, about 5 minutes.
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In a large cast-iron skillet, heat the oil over medium-high . Add the pancetta and cook, stirring often, until browned, about 8 minutes. Add the butter. When it melts, add the fresh mushrooms, bay leaf and herb bundle. Cool, stirring often, until the mushrooms brown, about 8 minutes. Add the shallots and garlic; season with salt and pepper. Cook, stirring often, until the shallots soften, just a couple of minutes. Sprinkle with 2 tbsp. flour and cook, stirring often, until well incorporated, just a minute more. Add the wine and cook, stirring often, until reduced by half, 4-5 minutes.
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Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the filling. Add the mushrooms stock, leaving behind any grit in the saucepan. Add the chicken; stir until heated through, adding more chicken stock if the filling is too thick, 2-3 minutes.
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Divide the chicken mixture between dishes. Top with the pastry.