August 19th, 2009

Chicken en Croute

it's french!

I think I was inspired by that new movie about Julia Child. Don’t be all intimidated and stuff, though. It’s just chicken wrapped in pastry and baked. And you can modify this recipe ’till the cows come home, it’ll still be an oeuvre capitale every time. In fact, if you’ve been following along with my recipes for some time, you have probably already made the pastry dough at least once before. If not, here’s your chance to join the party and master a très useful skill.

Okay, I’ll quit it with the french. It’s cramping my style, anyway. I don’t speak a word of Français {last one, I promise}, so I have had to look up every word I’ve used. It’s exhausting to be French. Seriously, though, these little babies are amazing in any language. Would you believe me if I told you that my little one, who is not quite 4 years old, told me that she was sure she would dream tonight of these little pastries? Would you believe me if I told you that she told me en Français?

Chicken en Croute
Pastry Dough Ingredients
2 cups Bob’s Red Mill GF All Purpose Flour
1 level teaspoon xanthan gum
10 tablespoons unsalted butter, diced & kept cold
1/2 teaspoon salt
Approximately 1/2 cup ice water

Filling Ingredients
2 pounds boneless, skinless chicken breast, sliced into small-ish pieces
Kosher salt & fresh ground black pepper, to taste
1/4 cup fresh parsley, chopped (or half that dried)
2 tablespoons olive oil
4 ounces grated cheese (mozzarella works really well, but anything will do)
1/2 cup apricot preserves (or any other variety of preserves you prefer)
Egg wash (1 large egg, beaten and mixed with 1 tablespoon water)

1. Let’s make the pastry dough first. In a large bowl, combine flour, xanthan gum & salt. Cut in the butter (with either a pastry cutter or two knives in repeated cutting motions, as if you were cutting steak, but rapidly) until the dough forms pea-sized pieces of butter wrapped in flour. Stir in the ice water, a little at a time, watching for the dough to come together into a ball. If it is too sticky, add a bit more flour. Lightly knead, handling the dough as little as possible. Wrap in plastic wrap & refrigerate for at least 1 hour.

2. Let’s make the chicken while the dough chills in the ice box. Season the chicken with salt, pepper & parsley (or another herb you prefer). In a medium sized skillet, heat oil over medium high heat. Brown the chicken on both sides, about 4 minutes total (less if the chicken is very thin or in small pieces). Remove the chicken from the heat. Set aside.

3. Remove the pastry dough from the refrigerator & pull it into two parts. Remember you want to handle the dough as little as possible. Turn out the dough onto a lightly floured work surface & roll it to a thickness of 1/8″. I usually roll gluten free dough between two pieces of plastic wrap, but suit yourself. Slice the dough into rectangles, approximately 3″x6″. Repeat with remaining dough. If the dough is sticky at all, dust with a bit of flour on both sides. At this point, I like to refrigerate the dough again for a few minutes, but skip that step if you’re feeling brave.

4. Shred some chicken and place some on one side of each rectangle of dough, then top with shredded cheese & a spoonful of preserves. Fold over & pinch to secure the edges.

5. Heat the oven to 400 degrees. Transfer the pastries to a rimmed baking sheet lined, greased a bit to ensure easy removal of pastries. Brush the egg wash over the top and seams of each pastry (it will help keep the pastries from opening & help them brown in the oven).

6. Bake at 400 degrees for 12-15 minutes, or until golden. Serve warm or at room temp.

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole