Preparation time: 20 min
\nTotal time: 50 min
\nDifficulty: Easy<\/p>\n
A rich, comforting spin on bouch\u00e9es \u00e0 la reine, given a taste of the Savoie. Tender chicken, smoky lardons, mushrooms and quenelles are coated in a creamy reblochon sauce, then spooned into crisp puff pastry shells for a warm, indulgent appetizer or light main.<\/p>\n
Ingredients
\nServes 4<\/p>\n
– Smoked lardons \u2014 100 g
\n– Reblochon cheese \u2014 225 g
\n– B\u00e9chamel sauce \u2014 250 ml
\n– Garlic \u2014 1 clove
\n– Fresh parsley \u2014 10 g
\n– Quenelles \u2014 4 pieces
\n– Chicken stock \u2014 150 ml
\n– Chicken breast \u2014 250 g
\n– Puff pastry shells (vol-au-vents) \u2014 4 pieces
\n– Butter \u2014 10 g
\n– Salt \u2014 3 g
\n– Black pepper \u2014 1 g
\n– White button mushrooms \u2014 150 g<\/p>\n
Directions<\/p>\n
Times: Prep 20 min | Cook 30 min | Total 50 min<\/p>\n
1. Prepare the ingredients
\nTrim and cut the chicken into small bite-sized pieces. Slice the quenelles into thin rounds and cut the mushrooms into thin slices. Mince the garlic and chop the parsley finely. Cut the reblochon into chunks.<\/p>\n
2. Brown the chicken and lardons
\nIn a large skillet or saucepan, heat a little butter and saut\u00e9 the chicken with the lardons for about 5 minutes, until the chicken takes on some color.<\/p>\n
3. Add the mushrooms and quenelles
\nStir in the sliced mushrooms, the quenelle rounds, minced garlic and chopped parsley. Mix everything together so the ingredients are evenly combined.<\/p>\n
4. Simmer the filling
\nPour in the chicken stock, season lightly with salt and pepper, then reduce the heat and let the mixture simmer gently for about 15 minutes, until the chicken is cooked through.<\/p>\n
5. Stir in the b\u00e9chamel
\nAdd the b\u00e9chamel sauce to the pan and stir well so the filling becomes smooth and creamy.<\/p>\n
6. Add the reblochon
\nToss in the reblochon pieces and keep stirring over low heat until the cheese melts into the sauce, creating a rich, velvety texture.<\/p>\n
7. Fill the pastry shells
\nPreheat the oven to 185 \u00b0C. Spoon the creamy mixture generously into the 4 puff pastry shells.<\/p>\n
Baking
\nPlace the filled shells on a baking sheet and bake at 185 \u00b0C for about 15 minutes, or until the pastry is heated through and crisp. Serve hot.<\/p>\n\n\n