Entree: France – Lorraine – Bouchée à la Reine (Puff pastry shells filled with a creamy chicken and mushroom ragout)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Total 1 hr

Ingredients

- 1 package (17.3 oz / 490 g) frozen puff pastry, thawed
- 1 large egg, beaten (about 50 g) for egg wash
- 1 lb (454 g) boneless skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- 3 tbsp (45 g) unsalted butter
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 tbsp (24 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 egg yolk (about 18 g)
- 1 tbsp (15 ml) cognac or extra white wine (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.25 ml) freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). On a lightly floured surface, roll pastry sheets to even thickness. Cut four 3 1/2–4 inch (9–10 cm) rounds; from four additional rounds, cut out the center to form rims. Brush rims with beaten egg, place rims on whole rounds to form shells, brush tops, and bake on a parchment-lined sheet until puffed and deep golden, about 15–18 minutes. Cool on a rack, then gently remove the top third of each shell and scrape a little of the soft interior to make room for filling.
2. While shells bake, heat 1 tbsp (15 ml) butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until lightly browned and just cooked through, 4–5 minutes. Transfer chicken to a plate.
3. Reduce heat to medium, add remaining 2 tbsp (30 ml) butter to the pan and sauté the onion until translucent, about 4 minutes. Add sliced mushrooms and cook until they release moisture and begin to brown, about 5–6 minutes.
4. Sprinkle flour over onions and mushrooms and stir to form a roux; cook 1–2 minutes without browning. Deglaze with white wine, scraping up any browned bits. Slowly whisk in chicken stock and bring to a simmer until slightly thickened, about 3–4 minutes.
5. Stir in heavy cream and simmer gently until the sauce coats the back of a spoon, about 3 minutes. Return cooked chicken to the pan and heat through.
6. Remove pan from heat. In a small bowl temper the egg yolk by whisking in 1–2 tbsp (15–30 ml) of the hot sauce, then whisk the warmed yolk back into the main sauce to enrich it (do not boil after adding yolk). Stir in cognac if using, lemon juice, nutmeg, and adjust seasoning with salt and pepper.
7. Spoon the hot ragout into the baked pastry shells, replace the tops, and garnish with chopped parsley. Serve immediately.