| Chicken in pastry |
printTo serve with: Château de ROLLAND Sauternes
Ingredients :
Ingredients :
- 1 chicken cut in 8 pieces
- 8 garlic cloves
- 1 sheet of puff pastry
- 2 bread slices
- 4 tablespoons olive oil
- 2 bay leaves
- 2 tablespoons Herbes de Provence
- 1 teaspoon fennel seeds
- Salt, pepper
Recipe:
Lightly toast the bred slices. Mash them and mix them with 3 tablespoons olive oil. Add 2 pressed garlic cloves, Herbes de Provence, the crushed bay leaves and fennel seeds. Add salt and pepper and mix.
Lightly toast the bred slices. Mash them and mix them with 3 tablespoons olive oil. Add 2 pressed garlic cloves, Herbes de Provence, the crushed bay leaves and fennel seeds. Add salt and pepper and mix.
Heat up the oven (180o C – 350o F – th.6)
Heat up remaining olive in a big pan and fry the chicken pieces until browned on all sides for 10 minutes on low heat.
Put them in an oven safe plate and add 6 pressed garlic cloves, the preceding mixture and mix all together.
Spread the pastry sheet over the meat and glue the edges to the plate with a little water. Put in the oven for 35 minutes. Serve it hot in the plate with a CHATEAU DE ROLLAND SAUTERNES.