Chicken Pithivier
This Chicken Pithivier looks so amazing. Layers of tasty chicken, hispi cabbage, mushrooms and a home made farce. One to try when you want to impress!
Ingredients
- 4 hispi cabbage leaves
- 200g chicken breast sliced
- Few sprigs of wild garlic
- 100g mixed mushrooms
- 1 tbs olive oil
Farce
- 200g chicken breast
- 25g trompet mushrooms
- 50ml double cream
- Salt and pepper
- 200g ready rolled all butter pastry
- 1 egg yolk
Sauce:
- 200ml chicken stock
- 25ml madeira
- 1 tsp Dijon mustard
- 1 tsp grain mustard
- 25ml double cream
- Knob of butter
- Salt and pepper
Method
Pre heat the oven to 210c.
Blitz the chicken and cream together season place into a piping bag.
Blanch the cabbage leaves in boiling salted water for 1 minute, drain and pat dry.
Sauté the mushrooms in a little oil for 2 minutes, cool.
Oil 2 teacups, then line with cling film, pop the cabbage leaves in each one, then layer up the farce and chicken mushrooms and wild garlic seasoning. Each layer, fold the cabbage over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray top with the parcels, then cover in other pastry circles, press down to seal, you can do this with the larger cutter to make it neat, coat in egg then bake for 20 to 25 minutes. Rest for 3 to 4 minutes.
To make the sauce add the stock and wine to a pan, bring to the boil and reduce by half. Finish with cream, butter and mustard, season.
Ingredients
- 4 hispi cabbage leaves
- 200g chicken breast sliced
- Few sprigs of wild garlic
- 100g mixed mushrooms
- 1 tbs olive oil
Farce
- 200g chicken breast
- 25g trompet mushrooms
- 50ml double cream
- Salt and pepper
- 200g ready rolled all butter pastry
- 1 egg yolk
Sauce:
- 200ml chicken stock
- 25ml madeira
- 1 tsp Dijon mustard
- 1 tsp grain mustard
- 25ml double cream
- Knob of butter
- Salt and pepper
Method
Pre heat the oven to 210c.
Blitz the chicken and cream together season place into a piping bag.
Blanch the cabbage leaves in boiling salted water for 1 minute, drain and pat dry.
Sauté the mushrooms in a little oil for 2 minutes, cool.
Oil 2 teacups, then line with cling film, pop the cabbage leaves in each one, then layer up the farce and chicken mushrooms and wild garlic seasoning. Each layer, fold the cabbage over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray top with the parcels, then cover in other pastry circles, press down to seal, you can do this with the larger cutter to make it neat, coat in egg then bake for 20 to 25 minutes. Rest for 3 to 4 minutes.
To make the sauce add the stock and wine to a pan, bring to the boil and reduce by half. Finish with cream, butter and mustard, season.
