Home » Chicken, artichokes and bacon in puff pastry

Chicken, artichokes and bacon in puff pastry

by Ada Parisi
5 min read

A mouth-watering saucer. Not only: It's an easy recipe, quick to prepare and chic. Chicken in cocotte with artichokes and bacon, enclosed in a crisp puff pastry casket. I made this recipe for the portal Vivailpollo.it, They asked me a chicken dish for Christmas which was nice to see, easy to make and with an eye to wallets, then low cost. I chose then to revisit a recipe that my grandmother made a contemporary using as cover advanced bread dough. Puff pastry is more flavorful, crisp and beautiful to look at. And the little cake always makes her figure! Give it a try, you will not regret!

Ingredients for 4 people:

  • 250 grams of puff pastry
  • 800 grams of chicken breasts cut rather thick
  • 6 artichoke
  • 2 spring onions
  • 120 grams of rolled Bacon
  • vegetable broth as required
  • 150 ml of cream
  • 1 glass of dry white wine
  • a teaspoon of cornflour or cornstarch
  • extra virgin olive oil as required
  • 30 grams of butter
  • chopped parsley as required
  • salt and pepper
  • an egg yolk to brush the puff pastry
  • a tablespoon of whole milk

Preheat oven to 200 degrees static. Cut the chicken breasts into pieces of about 2 cm long. Chop thinly the onion. Clean the artichokes from the outer leaves and stems, delete the hardest parts, cut them in half and remove the internal barbette, then soak them in water acidulated with lemon juice for 15 minutes. Meanwhile, Sauté the onion in a pan with a drizzle of extra virgin olive oil and, When will become transparent, Add the artichokes, thinly sliced. Season with salt, pepper and cook for 10 minutes, adding a little stock only as needed. The artichokes must remain crunchy: When cooked, add the chopped parsley and set aside.

Coarsely chop the bacon and sauté for two minutes in a hot pan and a high heat, no other fats, in order to make it crispy. Set aside.

Melt the butter in the Pan and some oil, then add the Diced Chicken, season with salt, pepper and Brown over high heat until they are golden, then Deglaze with white wine and gradually add vegetable broth, What is necessary to cook the meat. Dissolve the cornstarch into the cream, Cook the chicken for 5 minutes and, When will be soft, combine the cream and the cornstarch. Mix well and cook until creamy smooth and dense enough. Adjust if necessary with salt and pepper and remove from heat. Combine the chicken, artichokes and Bacon.

Roll out the puff pastry to a height of about half a centimetre (If you use the ready you do not need to roll it out). Cut puff pastry disks the size of cocotte or of the Pan that you decided to use. Pour the chicken and vegetable servings in cocotte or in baking dish, then brush lightly with the egg yolk on the edge of the containers. Cover with pastry discs so that they adhere well to the edges. Brush the surface of the pastry with the beaten egg yolk with a little milk and, at the center of each disk of dough, make a hole about half a centimeter in diameter using a knife. Bake for 15 minutes, or until the pastry won't be swollen and Golden and serve immediately. Bon appétit!

THE PAIRING: For this recipe, from character succulent a little’ to surprise, suggest you pull over a rosé wine. The choice fell on Macchiatonda, a Provençal Igt Toscana, product in Maremma, in Orbetello, from agricultural society “The Ride. Is’ a blend of Sangiovese (80%) and Teroldego (20%), from delicate pink (Thanks to maceration on skins for only three days), scents of wild berries and pomegranate, with a fresh taste, pleasantly acidic and persistent. Fermentation and aging are made in stainless steel tanks, that are accompanied by three months in bottle. We suggest serving it around 10 degrees.

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