Baskets with chicken and Provencal herbs
5 servings
48 minutes
Chicken and Provençal herb tartlets are an elegant dish of French cuisine that embodies the subtle flavors and aromas of Provence. Tender chicken fillet braised in white wine and cream gains softness and richness. Forest mushrooms add depth of flavor, while basil and Provençal herbs fill the dish with freshness and a delicate aroma of southern France. Crispy puff pastry shaped into elegant tartlets gives the dish a festive appearance and appetizing texture. These tartlets are perfect for a formal dinner or a cozy family evening, pairing well with a glass of dry white wine. They are delightful to serve as a hot appetizer or main course, impressing guests with their sophistication and harmony of taste.
1
Preheat the oven to 200 degrees.
2
Cut the chicken into cubes and coat in flour. Heat a mixture of vegetable oil and 50 grams of butter in a pan. Fry the chicken until golden brown and set aside. Pour wine into the pan, bring to a boil, and cook until reduced to a syrupy consistency.
- Chicken breast fillet: 700 g
- Wheat flour: 3 tablespoons
- Vegetable oil: 2 tablespoons
- Butter: 75 g
- Dry white wine: 600 ml
3
Return the chicken to the pan, season with salt and pepper, add cream, thyme, and simmer for 10 minutes. Cover and simmer until tender.
- Chicken breast fillet: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Cream: 450 ml
- Herbes de Provence: 1 tablespoon
4
Melt the remaining butter and sauté the mushrooms.
- Butter: 75 g
- Wild mushroom mix: 225 g
5
Mix the chicken with chopped basil and mushrooms.
- Basil: to taste
6
Roll the dough to a thickness of 3 mm, cut into equal parts (according to the size of the molds). Grease the molds with fat and sprinkle with flour. Place the dough in the molds and prick with a fork. Put in the oven for 15 minutes.
- Puff pastry: 900 g
- Butter: 75 g
- Wheat flour: 3 tablespoons
7
Place the chicken with mushrooms in the baked baskets and put in the oven for another 10 minutes.
- Chicken breast fillet: 700 g
- Wild mushroom mix: 225 g