Ingredients

2 tablespoon(s) olive oil
500 g chicken, thigh, boneless, cut in to 2 cm pieces
1 clove(s) of garlic, minced
2 carrots, medium sized, cut in to 0.5 cm cubes
250 g champignon mushrooms, thinly sliced
1 zucchini, cut into 0.5 cm cubes
1 fennel bulb, thinly sliced
2-3 stick(s) celery, thinly sliced
1 onion, sliced
50 g white wine
60 g all-purpose flour
1 chicken bouillon cube
1.000-1.250 g water
1 teaspoon(s) mustard, powder
1 tablespoon(s) thyme, dry
1 bay leaf
250 g heavy cream 35%
1/2 bunch parsley, finely chopped
2-3 potatoes, medium, boiled and cut into pieces
salt
pepper
1 egg
425 g puff pastry sheets

Instructions

1.Place a deep pot over high heat and let it get very hot.
2.Remove any fat from the chicken and cut in to 1-2 cm cubes.
3.Add 2 tablespoons of olive oil to the pot and the chicken cubes.
4.Sauté for a few minutes, until golden.
5.Add the vegetables, apart from the potatoes and sauté until the onion becomes translucent. Add a little more olive oil if necessary.
6.Add the vegetables, apart from the potatoes and sauté until the onion becomes translucent. Add a little more olive oil if necessary.
7.Add the flour. Stir and sauté for 1 minute.
8.Add the flour. Stir and sauté for 1 minute.
9.Turn down heat to low. Cover pot and simmer for 30-35 minutes, until the chicken has almost completely softened.
10.Since flour has been added, you should stir with a wooden spoon from time to time so that the sauce doesn’t stick to the bottom of the pot and burn.
11.When the chicken is soft enough, remove from heat and add the heavy cream and parsley.
12.Preheat oven to 180* C (350* F) Fan.
13.Transfer to an ovenproof baking dish that can hold 2 liters. The dish should have enough sauce that is quite thick.
14.You can add some boiled potatoes, chopped in to cubes. This is optional. The consistency of the dish should be like thick soup. Season to taste.
15.Whisk the egg and brush over the edges of the baking dish.
16.Spread the puff pastry over the baking dish and press down along the edges so it can stick. The egg brushed there will help it stick easier.
17.Pierce the surface of the puff pastry with a sharp knife so that the steam created while cooking can escape. Brush the remaining egg over the puff pastry.
18.Bake for 45 minutes, until golden.

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