SilverSage
Resident Crone
Chicken Strudel
All the prep can be done in advance, and the strudels are just popped from the fridge to the oven when you’re ready to eat.
Chicken
2 chicken supremes
½ cup dry white wine
1¾ cup chicken stock
1 slice onion
1 slice lemon
2 sprigs parsley
¼ tsp peppercorn
Assembly
½ package phyllo dough
½ cup butter, melted
Sauce
2 Tbsp butter
1 cup mushrooms, sliced thick
2 tsp butter
1 shallot, minced
¼ cup flour
½ cup heavy cream
½ lemon, juiced
salt and freshly ground black pepper
Procedure
Preheat oven to 350°. Line a rimmed baking sheet with parchment.
Chicken
Place chicken, wine, onion, lemon slice, parsley, and peppercorns in a heavy bottomed sauté pan. Add enough chicken stock to cover. Cover and poach gently until chicken reaches 150-155° at the thickest part. Remove chicken and set aside. Do not overcook! It will finish cooking later, and you don’t want it to dry out.
Strain aromatics from broth, returning broth to saucepan. Reduce it to 1¾ cup.
Sauce
Heat sauté pan and add 2 tablespoons butter. When foam subsides, toss in mushrooms with salt & pepper until browned. Set aside.
In heavy bottomed sauce pan, wilt shallots in 2 T butter until translucent. Stir in flour and cook for a minute or two to remove the "raw" taste. Quickly whisk in the reserved stock from the chicken poaching. Continue cooking until sauce is thickened and smooth. Stir in heavy cream.
Cut chicken into bite-sized pieces. Toss chicken and mushrooms into sauce. Squeeze in lemon to taste and adjust seasoning.
Assembly
Lay one sheet of phyllo on parchment and quickly brush with melted butter. Continue to layer phyllo and butter until completed.
With a slotted spoon, lay chicken mixture along one long edge of pastry, leaving all excess sauce in pan. Leave an inch or two at each short edge unfilled. Fold in the two short ends, then roll as a jelly roll. Use a little water to moisten seam to help it stick. Brush the top with melted butter, and sprinkle with sesame or poppy seeds if desired. Score 3 diagonal slashes in the top of the pastry.
Carefully transfer to the lined baking sheet.
You can finish to this point and chill it until ready to serve if you wish.
Bake at 350° for about 30 minutes.
Thin the remaining sauce with a little stock or water and reheat.
To serve, slice the strudel into quarters and arrange 2 per plate. Spoon a little of the sauce over each piece and pass the rest.
Servings: 2
All the prep can be done in advance, and the strudels are just popped from the fridge to the oven when you’re ready to eat.
Chicken
2 chicken supremes
½ cup dry white wine
1¾ cup chicken stock
1 slice onion
1 slice lemon
2 sprigs parsley
¼ tsp peppercorn
Assembly
½ package phyllo dough
½ cup butter, melted
Sauce
2 Tbsp butter
1 cup mushrooms, sliced thick
2 tsp butter
1 shallot, minced
¼ cup flour
½ cup heavy cream
½ lemon, juiced
salt and freshly ground black pepper
Procedure
Preheat oven to 350°. Line a rimmed baking sheet with parchment.
Chicken
Place chicken, wine, onion, lemon slice, parsley, and peppercorns in a heavy bottomed sauté pan. Add enough chicken stock to cover. Cover and poach gently until chicken reaches 150-155° at the thickest part. Remove chicken and set aside. Do not overcook! It will finish cooking later, and you don’t want it to dry out.
Strain aromatics from broth, returning broth to saucepan. Reduce it to 1¾ cup.
Sauce
Heat sauté pan and add 2 tablespoons butter. When foam subsides, toss in mushrooms with salt & pepper until browned. Set aside.
In heavy bottomed sauce pan, wilt shallots in 2 T butter until translucent. Stir in flour and cook for a minute or two to remove the "raw" taste. Quickly whisk in the reserved stock from the chicken poaching. Continue cooking until sauce is thickened and smooth. Stir in heavy cream.
Cut chicken into bite-sized pieces. Toss chicken and mushrooms into sauce. Squeeze in lemon to taste and adjust seasoning.
Assembly
Lay one sheet of phyllo on parchment and quickly brush with melted butter. Continue to layer phyllo and butter until completed.
With a slotted spoon, lay chicken mixture along one long edge of pastry, leaving all excess sauce in pan. Leave an inch or two at each short edge unfilled. Fold in the two short ends, then roll as a jelly roll. Use a little water to moisten seam to help it stick. Brush the top with melted butter, and sprinkle with sesame or poppy seeds if desired. Score 3 diagonal slashes in the top of the pastry.
Carefully transfer to the lined baking sheet.
You can finish to this point and chill it until ready to serve if you wish.
Bake at 350° for about 30 minutes.
Thin the remaining sauce with a little stock or water and reheat.
To serve, slice the strudel into quarters and arrange 2 per plate. Spoon a little of the sauce over each piece and pass the rest.
Servings: 2
