CHICKEN FRIAND (TOURTE AU POULET ET CHAMPIGNONS)
My husband and I went to La Madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** WOW! *** It turned out WAY better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) We served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.
Provided by GirlyJu
Categories Savory Pies
Time 1h
Yield 2 friands, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
- To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté "until fragrant," or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
- Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
- Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
- Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they're golden on top.
- Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
abdullah Qureshi
[email protected]This chicken friand was a disappointment. The pastry was dry and the filling was bland. I won't be making this again.
Fasih iftikhar mir
[email protected]This chicken friand was a bit bland for my taste. I think I would add more salt and pepper to the filling next time.
Maanyi Brenda
[email protected]I've been making this chicken friand for years and it's always a hit. It's a great dish for potlucks or parties because it's easy to make ahead of time and it always gets rave reviews.
Jairo Castro
[email protected]This was my first time making chicken friand and it turned out great! The recipe was easy to follow and the end result was a delicious and impressive dish.
Mozi Moses
[email protected]I made this chicken friand for my family and they loved it. The chicken was moist and tender, and the pastry was flaky and golden brown. The filling was also very flavorful, with the mushrooms, leeks, and herbs adding a nice complexity.
Mireille Odingo
[email protected]This chicken friand was a bit of a challenge to make, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Keith Duncan
[email protected]I'm not a big fan of chicken pot pie, but I thought I'd give this recipe a try. I'm glad I did! The chicken friand was delicious. The pastry was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Wesley Kindaro
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The chicken is always cooked perfectly and the pastry is flaky and delicious. I love that I can make it ahead of time and just pop it in the oven when I'm ready to s
Sondos Ben
[email protected]This chicken friand was easy to make and turned out great. The only thing I would change is to add a little more salt and pepper to the filling.
Sk Skd
[email protected]I made this for a special occasion and it was a huge success. The presentation was beautiful and the taste was even better. I highly recommend this recipe.
Emanuel Cruz
[email protected]I've made this recipe a few times now and it's always a hit with my family and friends. The chicken is always moist and tender, and the pastry is flaky and golden brown. The filling is also very flavorful, with the mushrooms, leeks, and herbs adding
Musabbir Rahman
[email protected]This chicken friand was a delight! The flaky pastry and the savory filling were a perfect combination. I especially loved the mushrooms and leeks, which added a nice depth of flavor. I will definitely be making this again!