Roasted chicken and vegetables in puff pastry

1 Servings

Ingredients

Quantity Ingredient
1 pack (17 1/4-ounce) frozen puff pastry sheets; thawed
1 Red bell pepper; coarsely chopped
1 can (4 1/2-ounce) sliced ripe olives; drained
1½ tablespoon Chopped fresh or dried rosemary
1½ tablespoon Olive oil
1 pounds Small round red potatoes; quartered
4 larges Shallots; cut in half lengthwise
3 Garlic cloves; pressed
½ teaspoon Salt
1 teaspoon Pepper
½ teaspoon Paprika
4 Skinned and boned chicken breast halves; cut into 1-inch pieces
1½ tablespoon Olive oil
Garnish: fresh rosemary sprigs

Directions

Make puff pastry bowls according to directions below.

Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a wire rack with custard cup in pastry. Remove custard cup, and cool pastry on wire rack.

Combine bell pepper and next 6 ingredients; set aside.

Combine salt, pepper, and paprika in a large bowl; add chicken pieces, tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1½ tablespoons olive oil, stirring to coat.

Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture; bake 25 more minutes or until browned, stirring twice. Spoon into pastry bowls; garnish, if desired. Serve immediately. Makes 4 servings.

Rules for Roasting •Roasting chicken at a high temperature (450°) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. •While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. •Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. •Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird.

Rival restaurant-style presentation with the convenience of puff pastry sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an 11-inch square. Cut in half diagonally. 3) Mold each portion of pastry around outsides of cups; allow edges to extend from bowls onto baking sheet. Trim edges of dough to form equal triangles, using the shortest point as a guide.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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