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  Frozen patty shells 20 Ounce (2 Packages, 10 Ounces Each)
  Canned chicken broth 1 Cup (16 tbs) (From An About 14 Ounce Can)
  Chicken livers/1 tablespoon canned liver pate 2
  Sweet butter 2 Tablespoon
  Onion 1 Small, finely chopped
  Mushrooms 1⁄4 Pound, finely chopped
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Egg yolk 1 , slightly beaten
  Whole chicken breasts 24 Ounce (2 Pieces, 12 Ounce Each)
  Egg yolk 1
  Water 2 Teaspoon

1. Remove 2 of the patty shells from one package; reseal package; return to the freezer. Remove all 6 shells from the other package. Let the 8 shells thaw slightly.
2. Bring chicken broth to boiling in a small saucepan. If using chicken livers drop them into the broth; lower heat. Simmer about 5 minutes, or just until pink color is gone. Remove chicken livers with a slotted spoon; mash with a fork; reserve broth.
3. Melt butter in a small skillet. Cook onion and mushrooms, stirring constantly, until they yield their moisture, then thicken to a paste like consistency. Stir in the mashed livers or liver pate, salt, pepper and beaten egg yolk. (This is the duxelles mixture you will use for stuffing the chicken breasts.)
4. Heat oven to very hot (450°).
5. Cut chicken breasts in half. Remove rib and breast bones carefully with short strokes of a small paring knife. Put bones in bottom of a buttered baking dish. (A 9-inch pie plate is fine.) Shape the chicken breasts around bones by cupping hands around chicken breasts to form a compact shape. (When they cook, they will keep this rounded shape.) Pour 1/2 cup of the reserved chicken broth around the chicken. Butter a square of foil. Place, buttered-side down, over the chicken breasts. Poach in preheated oven for 20 minutes; remove from oven. Reduce oven temperature to moderate (375°). Lift the chicken carefully from bones and allow it to cool.
6. Roll each of the patty shells to a 5-inch round on lightly floured pastry board. Place chicken pieces on each of four of the pastry rounds. Spread the duxelles mixture over the chicken with a spatula. Brush the edges of the pastry with water; place remaining pastry rounds on top. Press edges to seal; flute edges, or tuck under chicken. Blend remaining egg yolk with water; brush over pastry. Place in a jelly-roll pan. Bake 20 minutes, or until golden-brown.

Recipe Summary

Main Dish

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Lutece Poulet En Croute Recipe