Chicken Zodiac
Serves 2 ⏲ 1 hour 30 minutes
- Boneless chicken breasts 4
- Puffy pastry 200g
- Butter 60g
- Egg 1 beaten
THE STUFFING
- Shallots or madras onion 1tbsp chopped
- Garlic cloves 1/2 tsp, chopped
- Carrots 1cup, finely diced + extra to garnish
- Butter 2tbsp
- Mushroom 1cup, finely diced
- Cream 1/2 cup
- Spinach 50g, cleaned, blanched and chopped
- Salt and pepper
THE SHALLOT JUS
- Butter 30g
- Garlic 30g
- Shallots or madras onion 40g, peeled and finely chopped
- Red wine 15ml
- Port wine 15ml
- Chicken stock 100ml
- Salt to taste
- Pepper a pinch
- To make the shallot jus, heat the butter in a pan and add the garlic and shallot. sauté them on a low flame until they caramelise.
- In the meantime, make the stuffing by frying the shallots, garlic, carrots and leeks in butter. Sauté the mushrooms separately an a hot pan and add the cream. Add this to the shallot mixture. Reduce to a thick, semi-dry consistency and then add the spinach. Season well.
- Stuff the chicken pieces with the mushroom and spinach mixture. Roll out the puff pastry, about 1/8-inch- thick. Wrap a chicken breast in it and seal the edges. Repeat with the remaining pieces. Brush each piece with the beaten egg and place in a tin greased with butter. Bake for 20-25 minutes in a preheated oven at 200℃.
- When the shallots for the jus turn golden, add the wines and let it simmer until it reduce by half. Add the chicken stock, bring to a boil and let it simmer until it reduce by half. Strain though a muslin cloth and season to taste. Serve with the chicken parcels.
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