Phyllo-Wrapped Chicken with Leek and Portobello Mushroom Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SAUCE:
3 tbsp. vegetable oil
1 1/2 pounds chicken wings, cut in half at joints
1 large onion, sliced
2 large fresh thyme sprigs
2 small fresh rosemary sprigs
1 1/2 cups dry white wine
4 cups chicken stock or canned low-salt broth
CHICKEN:
4 tbsp. (1/2 stick) butter
4 cups thinly sliced leeks (white and pale green parts only)
4 3" diameter Portobello mushrooms, stemmed, caps cut crosswise in half
12 sheets fresh phyllo pastry or frozen, thawed
1/2 cup (about) butter, melted
4 six ounce skinless, boneless chicken breast halves
6 tbsp. (3/4 stick) chilled butter, cut into pieces
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Directions: |
Directions:FOR SAUCE:
Heat vegetable oil in heavy large saucepan over high heat. Add chicken wings and brown well, turning occasionally, about 10 minutes. Add onion, thyme and rosemary and saute 5 minutes. Add dry white wine and boil 5 minutes. Add chicken stock and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce through sieve set over small saucepan, pressing on solids with back of spoon. (Sauce can be prepared 1 day ahead.) Cover with plastic wrap and refrigerate.
FOR CHICKEN:
Melt 2 tbsp. butter in heavy large skillet over medium-low heat. Add sliced leeks and saute until tender, about 8 minutes. (MAKE sure you rinse leeks well to remove any SAND!! Believe me, I know what I'm talking about, lol) Season to taste with salt and pepper. Transfer to medium bowl and cool. Melt 2 tbsp. butter in same skillet over medium heat. Add Portobello mushrooms and saute until beginning to brown, about 3 minutes. Cool completely.
Place 1 pastry sheet on work surface. Brush with some of melted butter. Top with second pastry sheet; brush with butter. Top with third pastry sheet, brush with butter. Place 1 chicken breast 5 inches in from 1 short end of pastry. Top chicken with 1/4 of leeks and 2 mushroom halves. Fold 5-inch section of pastry over chicken. Fold in sides. Roll up, forming rectangular packet. Transfer to baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, butter, chicken, leeks and mushrooms, forming 4 packets total. (Chicken packets can be prepared 6 hours ahead.) Cover with plastic and refrigerate.
Preheat oven to 350 degrees. Bake chicken until pastry is pale golden and chicken is cooked through, about 30 minutes.
Meanwhile, bring sauce to simmer. Remove from heat. Add 6 tbsp. chilled butter and whisk just until melted. Season to taste with pepper.
Cut chicken packets in half. Arrange packets, cut sides facing out, Serve with honey-bourbon carrots (see recipe). Spoon sauce around carrots. Garnish with herb sprigs, if desired and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:LONG TIME, lol |
Personal
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Personal
Notes: This looks beautiful and tastes delicious. Plus you can make most of it ahead of time and just cook it when your guests come. Sometimes, when I'm lazy, I skip the sauce totally. It's still good, lol! You can substitute anything in these packets you want. If you don't like mushrooms, etc. put any vegetable. If you are a vegetarian, leave out the chicken and put all vegetables. As far as cleaning the leeks, I made this one time when we had Billy's co-workers from Tenafly up. When I bought the leeks they looked like they were dragged on the beach. I literally washed them 3 times, soaked them and washed them again. Then, while we were eating dinner, Billy of all people, who NEVER talks, says, "Nor, this is delicious, but why do I feel like I'm chewing on sand?????" I wanted to kill him, lol! His secretary Judy, A.K.A. Red, LOVED them though and took the leftovers home, sand and all!
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