Chicken A La King Travel Back To the 70's | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Roll out the chilled puff pastry on a floured surface and cut out 4 circles, 4 inches (10 cm) across.
2. On 2 of the circles, cut a smaller circle in the centre, leaving a 3/4-inch (2 cm) border.
3. Brush the edges of the whole circles with egg yolk mixed with heavy cream, then place the smaller rings on top to make a raised edge.
4. Prick the centre of the rings with a fork and brush the tops with egg wash.
5. Bake the shells in a preheated oven for about 15-20 minutes, until golden brown and puffed. Set aside.
6. Heat the clarified butter in a frying pan, add the chicken and sauté until cooked through and nicely browned.
7. Add the paprika and stir to coat, then add the bell pepper and cook for another 2-3 minutes until hot.
8. Melt the butter in a saucepan, add the shallot and sweat for a couple of minutes.
9. Stir in the flour and cook for about 2 minutes, stirring constantly, to make a roux.
10. Slowly whisk in the chicken stock and heavy cream, making sure there are no lumps.
11. Keep stirring until the sauce thickens and is very smooth, then stir in the hot sauce, sherry and peas.
12. Season with salt and pepper, turn off the heat and stir in the remaining butter.
13. Fill each pastry shell with the creamy chicken mixture and serve hot.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

EggCreamBell pepperHeavy creamChicken breastShallotPeaPuff pastry