Chicken Fricassée in Puff Pastry

Ingredients

• 1 onion
• 1 Garlic clove
• 1 leek stalk
• 250 g Mushrooms
• 450 g chicken breast fillet
• 2 tbsp olive oil
• 300 ml Vegetable broth
• 2 tbsp crème fraîche (20 g)
• Salt
• Pepper
• nutmeg
• 2 tbsp cornflour (15 g)
• 150 ml apple juice
• 1 tsp dried tarragon
• 350 g whole‑grain puff pastry
• 1 egg

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean, wash, and slice the leek and mushrooms into thin rounds. Pat the chicken dry and cube it.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the onion, garlic, and mushrooms over high heat for 2–3 minutes, then deglaze with vegetable broth. Reduce heat and simmer for 5 minutes. Stir in crème fraîche, season with salt, pepper, and half a teaspoon of freshly grated nutmeg, then set aside.

3. 3.

   Heat the remaining oil in a pan, brown the chicken and leek over high heat for about 3 minutes. Whisk cornflour into a little apple juice until smooth. Add the mushroom sauce, apple juice, and cornflour mixture to the pan, stir well, and bring to a boil. Season heavily with tarragon, salt, and pepper.

4. 4.

   Transfer the chicken‑leek filling to a small baking dish and cover with rolled out puff pastry, pressing the edges firmly down. Poke a small hole in the center of the pastry. Whisk the egg and brush it over the pastry. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 25–30 minutes until golden brown.

5. 5.

   Cut the chicken fricassée into pieces and serve on plates.