Chicken a La King in Puff Paste

Submitted by Tuck Burnette

"This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Yields: 4 shells
• Serves: 4

ingredients

• 4 large single serve patty shells
• 2 tablespoons oil
• 1 large onion, finely chopped
• 4 celery ribs, from the heart, sliced thinly
• 4 medium carrots, peeled, sliced thinly on a bias
• 1⁄2 - 1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
• 1 bay leaf
• 3 tablespoons butter
• 3 tablespoons flour
• 1⁄2 cup dry white wine
• 4 cups chicken broth
• 1 1⁄2 lbs boneless chicken breasts, trimmed, cubed
• 8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
• 1 cup cream
• 1 cup frozen young peas, defrosted
• 5 sprigs tarragon, leaves finely chopped
• salt and pepper

directions

1. Bake patty shells on a sheet according to package directions.
2. Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
3. Add the bell pepper and the bay leaf and some salt and pepper.
4. Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
5. Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
6. Stir in the asparagus and cream and peas.
7. Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.