Phyllo-wrapped chicken with leek & portobel

4 Servings

Ingredients

Quantity Ingredient
SAUCE
3 tablespoons Vegetable oil
1½ pounds Chicken wings cut at joints
1 large Onion sliced
2 larges Fresh thyme sprigs
2 smalls Fresh rosemary sprigs
1½ cup Dry white wine
4 cups Chicken stock
CHICKEN
4 tablespoons Butter
4 cups Leeks, thinly sliced
White/pale green parts only
4 3in. diameter Portabello
Mushrooms,stemmed cut in 1/2
12 Sheets phyllo - thawed
½ cup Butter - melted
4 6oz.chicken breasts/skinless
6 tablespoons Chilled butter cut in pieces

Directions

SAUCE:Heat vegetable oil in heavy large saucepan over high heat. Add chicken wings and brown well, turning occasionally, about 10 minutes.

Add onions, thyme and rosemary and saute 5 minutes. Add wine and boil 5 minutes. Add chicken stock and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce through sieve set over small saucepan, pressing on solids with back of spoon. Can be prepared 1 day ahead. Cover and refrigerate.

FOR CHICKEN: Melt 2 TBS butter in heavy large skillet over med-low heat. Add sliced leeks and saute until tender, about 8 minutes.

Season to taste with salt and pepper. Transfer to medium bowl and cool. Melt 2 TBS in same skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Cool completely.

Place 1 pastry sheet on work surface. Brush with melted butter; top with second pastry sheet; brush with butter. Repeat with third sheet of pastry. Place 1 chicken breast 5 inches in from short end of pastry. Top chicken with ¼ of leeks and 2 mushroom halves. Fold in sides. Roll up, forming rectangular packet. Transfer to baking sheet vegetable side up. Brush packet all over with melted butter. Repeat with remaining ingredients forming 4 packets total. Can be prepared 6 hours in advance. Cover and refrigerate.

Preheat oven to 350F. Bake chicken until pastry is pale golden and chicken is cooked through., about 30 minutes. Meanwhile, bring sauce to simmer. Remove from heat and whisk in 6 tbsps chilled butter, just until melted. Season to taste with salt and pepper.

Serving suggestion: Cut in half cut sides out serve on top your favorite glazed carrot recipe and spoon sauce around. From Bon Appetit Dec. 1996

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