Chicken Friand (Tourte Au Poulet Et Champignons)

READY IN: 1hr
Recipe by GirlyJu

My husband and I went to La Madelene's the other day and he ordered the chicken friand. It was so yummy that we decided to make it at home the following week. *** WOW! *** It turned out WAY better than the restaurant's. Adjust seasonings and addition of wine to taste. (for example, tarragon would be soooo good.) We served with roasted asparagus & artichokes with browned butter, wine and lemon dressing, will post recipe soon.

Top Review by rene281

This recipe truly is better than Le Madeline's! I made it and was blown away by how good it tasted and looked. I believe the recipe needs a minor alteration though. It says it makes two friands, but it really makes four. You must use BOTH of the puff pastry sheets and make four or you will have half of your chicken and sauce left over. This happened to me, and I had only thawed one sheet, so I had to take a chance and thaw the other one in the microwave. I didn't know what effect it would have on the final result, and happily it didn't effect it at all. All four friands looked beautiful. You will have extra sauce, which you should spoon over the tops of the finished friands, like Le Madeline's does. This is the best dish I have made in years. Awesome!! Oh yeah, don't think you can make this in 15 minutes. Not possible. Just making the mushrooms takes that long. Count on a minimum of 45 minutes to make this recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use.
  2. To pan, add in 2 T butter. Sauté mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and sauté “until fragrant,” or about 1 minute. Add ½ cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl.
  3. Add remaining 2 tablespoons butter and onion to pan. Sauté until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes.
  4. Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper.
  5. Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and ¼ mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they’re golden on top.
  6. Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.

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