Bacon & Chicken En Croute
Servings
4
Servings
4
Ingredients
Pastry
Filling
Gravy
Instructions
Filling
  1. In a skillet, cook bacon until just crisp, then remove to a paper towel lined plate to drain; chop when cooled. Remove all but 1 Tbsp of the bacon drippings from skillet.
  2. Salt & pepper chicken thighs on both sides. Place in skillet with remaining hot bacon drippings & cook until browned. Remove & cut into bite-size pieces. Set aside on a plate.
  3. Add butter to the skillet, cook onions, garlic & mushrooms, scraping up any brown bits, until the onions have softened & mushrooms have lost most of their size & moisture. Stir in the bacon & chicken thighs; taste for seasoning. Cook for another minute or two, then remove from heat & set aside to cool.
Gravy
  1. In a small saucepan, melt butter over medium heat, then add the flour. Whisk until flour darkens & begins to thicken then add broth. Season with herbs, salt & pepper (to taste) & continue to whisk until gravy boils. Allow it to boil for 2 minutes, stirring often, until it thickens. Remove from heat & cool.
Assembly
  1. Preheat oven to 375 F. At this point you can either make individual servings or bake as one long tart. Fit thawed puff pastry into tart pan or cut into 4 equal squares. You can roll the dough out on a floured surface to accommodate the size you need.
  2. In a large bowl, combine cooled filling & gravy. Place evenly in pastry shell(s). Brush edges with beaten egg wash & bake for about 20 minutes until puffed & golden brown.