French Bouchées à la Reine with Chicken and Mushrooms

Name: French Bouchées à la Reine with Chicken and Mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: 6 pre-made puff pastry shells; 300g chicken breast; 200g mushrooms; 1 small onion; 2 cloves garlic; 2 tbsp butter; 1 tbsp olive oil; 1/2 cup white wine; 1 cup heavy cream; Salt and pepper; Pinch of nutmeg; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup chicken stock

A classic French puff pastry delight

These elegant and savory puff pastry cases are filled with a creamy chicken and mushroom mixture, perfect for a sophisticated appetizer or main course.

1 h 30 min
6
Intermediate

Ingredients

For the Puff Pastry Cases

6 pre-made puff pastry shells

For the Filling

300g chicken breast

diced

200g mushrooms

finely sliced

1 small onion

finely chopped

2 cloves garlic

minced

2 tbsp butter

1 tbsp olive oil

1/2 cup white wine

1 cup heavy cream

Salt and pepper

to taste

Pinch of nutmeg

For the Sauce

2 tbsp butter

2 tbsp all-purpose flour

1 cup chicken stock

Preparation

Preparing the Puff Pastry

Preheat the Oven

Preheat your oven to 200°C (390°F).

Bake Pastry Shells

Place the puff pastry shells on a baking tray. Bake for 15–20 minutes or until golden and puffed. Allow to cool.

Brush with a lightly beaten egg before baking for a golden finish.

Preparing the Filling

Sauté Aromatics

In a pan over medium heat, add olive oil and butter. Sauté the onions and garlic until translucent.

Cook Mushrooms and Chicken

Add the mushrooms, cook until soft, then add the diced chicken. Cook until chicken is browned and cooked through. Season with salt, pepper, and nutmeg.

Ensure the chicken is fully cooked before adding cream. Stir in the wine and let it reduce by half for maximum flavor.

Cooking Process

Make the Sauce

In a saucepan, melt butter, stir in flour to create a roux, then slowly whisk in chicken stock. Cook until thickened.

Combine Filling with Sauce

Add the mushroom and chicken mixture to the sauce, followed by the heavy cream. Stir well.

Simmer

Simmer until everything is well-combined and heated through.

Plating & Serving