Oh my gosh what fun last night was. We had our very dear friends for dinner and if laughter has any thing to do with good digestion every particle of food was totally handled!!!!!
So anyway I am going to give you the ingredients for the puff pastry chicken and the peas. I will warn you the Puff Pastry Chicken is a bit involved but not at all difficult. Just remember you are magic chefs and never afraid of a bit of a challenge!!!! Not only is it delicious but the presentation is quite impressive.
The mashed sweet potatoes you already know about from another blog. So just a quick reminder—obviously they need to be baked in the oven, skin removed when cool enough. Mash them—I use a pastry cutter because they squish easily. Then add butter, cinnamon, and brown sugar. Mix it all together in a sauce pan so you can warm them easily.
Puff Pastry Chicken
Cut boneless, skinless chicken breasts in small chunks.
Combine the following:
Dry Chicken Stock
Curry Powder (best if you have mixed in turmeric, dry mustard, coriander)
Pico de Gallo
Pour over chicken chunks and allow to stand for 2 or 3 hours (the raw chicken sucks this up like a drunk sucking up cheap vodka)
Before you start cooking the chicken saute’ the following in a mixture of oil and butter:
thinly sliced shallots
Fresh Thyme/ small amount
Fresh Rosemary / small amount
Add this to the cream/chicken mixture.
Put the chicken and sauce into a skillet and cook until chicken is done. Then turn the heat up and reduce the liquid—BE CAREFUL NOT TO BURN. You do not want the mixture runny when you put it into the puff pastry.
While the chicken is cooking put down the puff pastry squares to defrost. It takes about 15 – 20 minutes. You want twice as many squares as servings. For instance if you are serving 4 people you need 8 squares because each serving has a bottom and a top. Turn the oven to 400 degrees. Put the squares for the bottom in a baking pan and put them in the oven for 15 minutes. This keeps the bottom squares from getting soggy. Then fill the baked squares with the chicken mixture. Place an unbaked square on top of each. Press it down firmly and be sure it seals as much as possible with the bottom square. Return to the oven and continue baking for 30 minutes or until the top squares are turning brown.
1 package of frozen peas defrosted
3 small shallots sliced thinly and cooked in butter over medium heat
A tad of kosher salt
A bit more butter for good measure
Add peas to the sauce pan with other ingredients and cook until they are soft. Turn heat off and mix in Parmesan cheese and dried or finely chopped fresh mint leaves. Mix well, cover the pan and let sit for a few minutes before serving.
Oh yes—in the interest of full disclosure—we did finish off with home made carrot cake!!
Create the Magic—YOU have the gift
Cream mixture, chicken chunks, saute’d goodies ready to be combined.
Everything deliciously simmering together.
Mashed sweet potatoes with all the goodies ready to be mixed.
Worth the effort would you not say?