Rachel Buckley 0

"From Delia online This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry. Entire recipe will not fit in directions, for entire recipe go to Delia Online This recipe is taken from The Delia Collection: Chicken"
Added to shopping list. Go to shopping list.


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. trim the chicken into even-sized pieces - roughly 1/2 inch (1 cm) cubes. Then melt the butter in a medium, deep-sided frying pan and fry the chopped onion over a medium about 4 minutes. remove it to a plate. Turn heat to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes, until they are really crisp. transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat. . All ingredients to frying pan. d keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices. After that, add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated. Then, as it comes to simmer, it will have thickened to a creamy sauce. add the mushrooms, season well and then let it simmer at the lowest heat, uncovered, for 30 minutes, giving it a stir from time to time. Sour cream and the parsley, taste to check the seasoning and then leave it aside until it is completely cooled. Chill in the fridge. All this can be done well ahead of time, but when you want to make the feuilletes, pre-heat the oven to gas mark 400F . Allow the pastry to come to room temperature - this will take about 10 minutes, then roll it out until it measures 16 x 16 inches (40 x 40 cm) and then trim it to give four 7 x 7 inch (18 x 18 cm) squares. Gather up the trimmings and reserve these until later. Now divide the cold filling among the four pieces of pastry, placing it in the centre. brush the edges with the beaten egg yolk, pull up the opposite corners to meet in the centre so that what you have is in fact an envelope. Then pinch the seams together carefully, as you don't want them to burst open. Now make a small hole in the centre of each one to allow the steam to escape,
You might also like