Tuesday, 09 October 2012

• Poulet En Croute Lutece

  This is a guest post by Thibeault's Table.
  

   

  Chicken Breasts with Mushroom Duxelles in Puff Pastry.

   

  This recipe is an old favourite; one I've made many times over the years. I don't always follow the recipe to a "T". This version was made with ingredients I had on hand.

   

  I didn't have chicken livers for the Duxelles so I went with just mushrooms sauteed in butter with   finely minced shallot, garlic, fresh sage and winter savory.

   

  I used boneless chicken breasts rather than bone-in. Rubbed the chicken with garlic, shaped each breast into a ball by tucking under both ends and then they were oven poached in a little chicken broth, covered with buttered foiled.

  
  Topped with the Mushroom Duxelles,and then wrapped in puff pastry.
  
  

  

   

  The sauce was simple - a small shallot finely chopped and sauteed in butter, a little flour to make a roux, chicken broth (including the broth the chicken was poached in) and green peppercorns. Simmered on low for 15 minutes. And a splash of Madeira.

   

  This is a wonderful dinner party dish.

   

  Poulet en Croute Lutece Source: Creative Chicken Cookbook, 1978
  
  The classic recipe is served with Sauce Perigourdine, a rich brown Madeira Sauce with truffles. It is most complementary to the chicken. However, if you do not wish to use truffles, the Madeira sauce alone is worth savoring.
  
  2 packages frozen patty shells (10 oz each)
  1 cup chicken broth
  2 chicken livers
  2 tablespoons sweet butter
  1 small onion, very finely chopped (about 1/4 cup)
  1/4 pound mushrooms, very finely chopped
  1 small minced garlic clove
  Pinch of sage or thyme
  1/4 teaspoon salt
  Dash pepper
  1 egg yolk, slightly beaten
  2 whole chicken breasts (4 halves)
  1 egg yolk
  
  Sauce Perigourdine
  
  1/4 cup butter
  1/4 cup all purpose flour
  1 cup beef broth
  1/2 cup Madeira
  
  Sliced Truffles (optional)
  
  Remove 2 of the patty shells from one package, reseal package, return to freezer. Remove all 6 shells from other package. Let the 8 shells thaw slightly. (This should take only about 20 minutes, but if the kitchen is warm, check after 10 minutes.)
  
  Bring chicken broth to boiling in a small saucepan.  Drop in chicken livers; lower heat.  Simmer about 3 minutes, or just until pink colour is gone. Remove chicken livers with a slotted spoon; mash with a fork; reserve broth.
  
  Melt butter in a small skillet.  Saute  onion, garlic and mushrooms, stirring constantly, until they yield their moisture, then thicken to a paste-like consistency.  Stir in mashed livers, salt, pepper, sage or thyme  and beaten egg yolk.  (This is the duxelles mixture for stuffing.)
  
  Cut whole chicken breasts in half.  Remove rib and breast bones carefully with short strokes of a small paring knife. Put bones in bottom of a buttered baking dish. Shape chicken breasts around bones, cupping hands around chicken breasts to form a compact shape. (When they cook they will keep this roundedshape.).  Pour 1/2 cup of the reserved chicken broth around the chicken. Butter a square of aluminum foil. Place buttered side down, over chicken breasts.
  
  Poach in very hot oven 450°F 20 minutes; remove from oven. Reset oven to 375°F. Lift chicken from bones; cool.
  
  Roll each of the patty shells to a 5 inch round on a lightly floured pastry board. Place Cooled chicken breasts on four of the pastry rounds. Spread the duxelles mixture over the chicken with a spatula. Brush the edges of the pastry with a mixture of egg yolk and water; place remaining pastry rounds on top. Press edges to seal; flute edges, or tuck under chicken.  Brush remaining egg yolk mixture over pastry. Place a jelly-roll pan.
  
  Bake in moderate 375°F oven for 20 minutes or until golden brown. Serve with Sauce Perigourdine.
  
  Sauce Perigourdine
  
  Melt butter in a medium size skillet; add 1/4 cup all-purpose flour. Cook over medium heat, stirring constantly, until mixture turns a light brown, about 5 minutes. Slowly add 1 cup beef broth; continue stirring until thickened.  Add 1/2 cup Madeira. Cook, stirring occasionally, 30 minutes or until sauce is reduced to about 1 cup. If using truffles add to sauce and simmer for 1 minute.

   

  Would you attempt this recipe?

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