French Bouchées à la Reine with Chicken and Mushrooms
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
For the Filling
For the Sauce
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
French Bouchées à la Reine with Chicken and Mushrooms
French Bouchées à la Reine with Chicken and Mushrooms
Plating & Serving
Place the puff pastry cases on a serving platter and gently spoon the creamy chicken and mushroom filling inside.