Chicken Puffs With Sausage |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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I have not made this yet, but it sounds like something I would love. I got this out of my Colorado Cache Cookbook. Prep and cook times are approximate. Ingredients:
9 frozen patty shells |
8 chicken thighs |
salt and pepper |
1/4 cup butter |
1/2 cup chicken broth |
1/2 lb fresh mushrooms, minced |
1/4 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup light cream |
1/2 cup white wine |
8 pork sausage links, cooked |
1 egg yolk |
2 tablespoons light cream |
Directions:
1. Place package of patty shells in refrigerator for at least 8 hours to defrost.
2. Season chicken thighs with salt and pepper to taste.
3. Brown well in butter in a large skillet over medium heat.
4. Add broth, cover and simmer for 30 minutes or until tender.
5. Remove chicken from pan and cool.
6. Add mushrooms to pan and simmer for 3 minutes.
7. Blend flour, salt and pepper into mushroom mixture.
8. Add 1 cup light cream and wine and stir over medium heat until thickened.
9. Cool.
10. Remove bones, skin and cartilage from chicken, leaving meat in whole piece.
11. Place a sausage in each thigh.
12. Roll each patty shell on a lightly floured pastry cloth into a 6-inch square.
13. Place about 2 Tablespoons of mushroom mixture in center of each pastry square and top with a stuffed chicken thigh.
14. Fold pastry over chicken and place seam side down on a greased baking sheet.
15. At this point the packets can be refrigerated for several hours.
16. Brush each packet with egg yolk mixed with cream and decorate with tiny pieces of pastry cut from remaining patty shell.
17. Brush again with yolk mixture and bake at 400 degrees for 30 minutes or until golden.
18. Serve with Sauce Madere.
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