Recipe

Chicken A La Queen ;) Recipe

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Ingredients

salt & freshly ground black pepper .
2 tbsps extra-virgin olive oil .
3 tbsps flour .
1 bay leaf (fresh or dry) .
1 c frozen peas .
1/2 c white wine .
3 stalks celery ribs, thinly sliced on a long angle .
1 c heavy cream .
5-6 sprigs fresh tarragon, leaves stripped & roughly sliced .
1 large onion, finely sliced .
1 quart chicken stock .
2 carrots, thinly sliced on a long angle .
4 boneless skinless chicken breasts, cut into bite-size pieces .
1/2 red bell pepper, thinly sliced into strips .
1/2 lb thin asparagus, cut into one-inch pieces on a long angle .
8 puff pastry shells (recommended brand Pepperidge Farms Since most puff pastry shells come in packages of six, buy two, a) .
3 tbsps butter

Directions

Step #1 Preheat oven as directed on package for pastry.
Step #2 Place pastry shells on a non-stick baking surface then place this in oven.
Step #3 Bake pastries until golden.
Step #4 Remove from oven & let cool.
Step #5 In a large, deep skillet add approximately 2 tbsps oil to medium high heat.
Step #6 Add celery, carrots, onions, bay leaf & a little salt & pepper to taste.
Step #7 Cook, stirring frequently, until the veggies start to get tender, about 5 mins.
Step #8 Add the red bell pepper & cook for an another 2-3 mins.
Step #9 Push the veggies to the edge & add the butter to the center of the pan.
Step #10 Once melted, add the flour & cook for about a min.
Step #11 Whisk in white wine, chicken stock & cream.
Step #12 Bring to a simmer then add the chicken pieces.
Step #13 Once simmering again, add the asparagus.
Step #14 Continue to simmer until the chicken is cooked through & the asparagus is tender, about 10-12 mins.
Step #15 Add peas & tarragon & stir this to mix.
Step #16 Add salt & pepper to taste.
Step #17 Place 2 shells on each dinner plate & fill each shell with the chicken mixture.
Step #18 Place pastry lid on top & garnish with a sprig of tarragon.
Enjoy the Chicken a La Queen ;) recipe

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