Bouchée à la Reine - Thyme

Bouchée à la Reine  - Thyme

Ingredients
(for 2)


2 chicken breasts*
70g of mushrooms (fresh or in can)
15g of butter
1 tablespoon of flour (raised)
1 egg yolk
35ml of fresh cream
250ml of chicken stock
White wine
Thyme
Pepper
Nutmeg
2 sheets of frozen puff pastries


Instructions


Cut chicken breasts and mushrooms into small pieces.
In a heated up pot with butter, stir the flour in and cook for 3 minutes.
Add chicken stock into pot and bring to a boil.
Add chicken, mushrooms, white wine and thyme into pot and season with pepper and nutmeg. Continue to stir without stopping until chicken pieces are cooked.
In a bowl, mix egg yolk with fresh cream, pour mixture into pot and continue to cook without boiling for 5 minutes. 
Lay out the sheets of puff pastries. Using a 9 cm round cutter, cut out eight circles. Set aside two circles for the base of the bouchées.
For the remaining six circles, use a 4cm round cutter to create the rings.
Lay three rings on top of each base. 
Heat up the bouchées and two 4cm circles (to act as the lid) in the oven at 180 degrees for 20 minutes or until golden brown and fluffy.
Scoop chicken into the bouchées and cover with the lid.


Serve immediately with your favourite vegetables or a side salad.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

*Do not know what to do with that leftover roasted chicken? Replace the fresh chicken breasts with the roasted chicken pieces and create a whole new meal with this recipe!