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chicken breast onions bay leaves extra-virgin olive oil button mushrooms potatoes parsnips celery sage salt butter all-purpose white wine mustard chicken stock heavy cream pastry egg
Viewed: 70 - Published at: 5 years agoIngredients
- 3 pieces boneless, skinless chicken breast
- 3 onions
- 2 fresh bay leaves
- 2 tablespoons extra-virgin olive oil
- 8 ounces button mushrooms, sliced or quartered
- 4 baby potatoes, diced
- 2 parsnips, peeled and diced 1/2-inch thick
- 2 small ribs celery, chopped
- A few sprigs fresh sage leaves, very thinly sliced
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Splash white wine
- 1 rounded tablespoon Dijon mustard
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 sheet frozen puff pastry dough, defrosted
- 1 egg
Method
- Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf.
- Fill the pan with just enough water to come to the top of the chicken breasts.
- Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
- Remove the chicken and dice or shred with forks.
- Reserve the poaching liquid.
- In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
- When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf.
- Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
- Remove the bay leaf.
- Melt the butter in the pot, add the flour and stir to make a light roux.
- Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid.
- Whisk in the mustard and 2 cups chicken stock.
- Stir in the cream.
- Thicken to a light gravy consistency.
- Adjust the salt and pepper and add in the chicken.
- Reduce the heat to low and bake off the pastry tops.
- For make-ahead meal: Bake off the pastry tops; cool the filling and store.
- Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
- To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
- Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan.
- Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
- Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.
