CHICKEN A LA KING IN PUFF PASTE

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Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

  • Bake patty shells on a sheet according to package directions.
  • Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
  • Add the bell pepper and the bay leaf and some salt and pepper.
  • Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
  • Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
  • Stir in the asparagus and cream and peas.
  • Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

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