Ingredients

Scaled 1.5

  • 6 skinless chicken breasts
  • 6 t cream
  • 285 ml creme fraiche
  • 285 ml strong chicken stock
  • 375 g shallots quartered
  • 3 leeks chopped
  • salt and pepper
  • 1.5 packet of ready-made puff pastry

Method

  1. Fry the leeks and shallots in butter for 5 minutes
  2. Heat a little oil in a pan. Seal the chicken on both sides.
  3. Heat the cream, creme fraiche and stock together.
  4. Cut the chicken into fork-sized pieces and place in the hot sauce. # After 5 minutes, add the shallots and leeks and heat for 5 minutes.
  5. Season.
  6. Make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
  7. Serve the chicken and leeks with a circle of pastry on top.

Servings

4

Category

Source

w 2008109121313

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |