Delicious Chicken Friand Recipe for Busy Days
Hey there, fellow kitchen wizards. Are you looking for a dish to impress your guests at your next dinner party? Look no further than my chicken friand recipe! This dish is packed with bold flavors and will leave a lasting impression on everyone at the table.
But what is a friand, you may ask? Well, this French-inspired pastry is often referred to as a tourte, featuring a buttery puff pastry crust filled with various savory ingredients. And my personal favorite filling? Chicken and mushrooms.
This recipe may seem daunting at first, but fear not. With the right ingredients and guidance, you will be able to create a stunning dish fit for any occasion. So roll up your sleeves, turn on some music, and let’s get cooking!
Why You’ll Love This Recipe
Listen up, my dear foodies! If you’re looking for a show-stopper that will impress all your guests, then you’ve landed in the right place. Let me introduce you to my Chicken Friand – a heavenly French-inspired tourte au poulet et champignons that’s guaranteed to steal the spotlight at any social gathering.
What makes this recipe so special, you ask? Well, let me break it down for you. First and foremost, there’s the puff pastry – who can resist that buttery, flaky goodness? Then there’s the creamy and savory filling made with boneless skinless chicken thighs, mushrooms, onions, garlic, and a touch of dry white wine. And let’s not forget about the heavy cream and chicken broth that takes this dish to the next level of richness.
But what really sets my Chicken Friand apart is how versatile it is. You can serve it as a main course for a fancy dinner party or slice it up into bite-sized pieces for an Instagram-worthy appetizer. This recipe also lends itself well to substitutions and variations – try adding some grilled chicken tenderloin or switch out the mushrooms for your favorite veggies.
So what are you waiting for? Whether you’re looking to impress your in-laws or have a cozy night in with your loved ones, my Chicken Friand is sure to be a hit. Trust me when I say that once you’ve tried this masterpiece of a dish, you’ll be singing its praises and begging for more.
Ingredient List
Here is a list of ingredients you’ll need to make the Chicken Friand (Tourte Au Poulet Et Champignons) recipe:
- 2 cups boneless, skinless chicken thighs (6 thighs)
- 6 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- Salt and pepper
- 4 cups sliced mushrooms (about 1 pound)
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 2 tablespoons water
Make sure to have all these ingredients prepared before you start cooking to make the process easier. You can find most of these ingredients in your local grocery store.
The Recipe How-To
Now that we have our ingredients ready, it’s time to prepare the chicken friand.
Step 1: Cook the Chicken
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter until the butter is melted completely. Season 6 boneless, skinless chicken thighs with salt and pepper, then add them to the pan. Cook for about 5 minutes, flip and cook for another 5 minutes or until cooked through.
Once cooked, remove the chicken from the pan, let it cool down and then shred or chop it into bite-sized pieces.
Step 2: Sauté the Mushrooms
Using the same skillet used for cooking the chicken, add another tablespoon of olive oil and 2 tablespoons of unsalted butter. Add 4 cups of sliced mushrooms, 1 minced garlic clove, and 1 diced yellow onion to the pan. Sauté until the mushrooms are browned and deglaze the pan with 1/2 cup of dry white wine. Then add 1 cup of chicken broth and bring to a simmer for around 10 minutes, until it’s slightly thickened.
Step 3: Prepare the Puff Pastry
Preheat your oven to 400 F. On a lightly floured surface, use a rolling pin to roll out a puff pastry sheet. Transfer it into a 9-inch pie dish or tart pan.
Step 4: Assemble and Bake
Layer half of the cooked shredded/chopped chicken at the bottom of the puff pastry dough followed by half of mushroom sauce. Add another layer of remaining chicken followed by rest of mushroom sauce on top.
Whisk together an egg with a splash of water in a small bowl, then brush this mixture over exposed edges of puff pastry dough.
Bake for around 20-30 minutes at 400 degrees Fahrenheit or until crust is golden brown.
Enjoy your piping hot chicken friand straight from oven!
Substitutions and Variations
Hold on to your seats, folks, because this chicken friand recipe is about to go off the beaten path. Whether you’re looking for a healthier version of this classic French dish or have some ingredients missing, these substitutions and variations will give you that same delicious taste with a unique twist.
Crust substitutes: If puff pastry isn’t available, don’t sweat it. You can either make your own crust using pâte brisée, which is more savory and crispy than puff pastry or use pizza crust dough. Another exciting way to enjoy this dish is with a puff pastry top and pâte feuilletée on the bottom.
Protein substitutes: If chicken thighs aren’t your thing, try using boneless chicken tenderloin or grilled chicken instead.
Mushroom substitutes: Don’t like mushrooms? It’s okay; you can use other veggies like carrots, green beans or even eggplant to replace mushrooms in this recipe. Changing up vegetables creates a new dimension of flavors to the dish.
Cream sauce alternatives: Try using Greek yogurt in place of heavy cream if you want a healthier option. Alternatively, crème fraîche could also be used instead of heavy cream for extra zing in the sauce.
Addition Substitutions: Add other important spices like basil, parsley and thyme to boost flavors. Experiment with different cheeses as well by adding Gouda, Cheddar or Mozarella to gain more depth of flavor.
Vegan: Don’t eat meat? Of course not! Replace the chicken with tofu, tempeh or seitan for a delicious vegan alternative. Also swap heavy cream for soy or almond milk for a luscious creamy vegan mushroom filling.
The variations of this recipe are endless. Use these substitutions as inspiration or let them inspire you to make something unique according to your preferences!
Serving and Pairing
When it comes to serving and pairing the Chicken Friand (Tourte Au Poulet Et Champignons), there are many options to choose from. Firstly, this delectable dish is perfect for a dinner party. I highly recommend serving it with a fresh green salad and a crisp white wine to really bring out the flavors of the chicken and mushroom pie.
For those who prefer a heartier meal, you could pair the chicken friand with some grilled chicken or tenderloin. The puff pastry crust allows for a beautiful balance between crispy and tender and will complement any meat dish well.
If you’re feeling more adventurous, why not try pairing this dish with some mashed potatoes or roasted vegetables? The creamy chicken and mushroom sauce combined with the light and flaky puff pastry make this dish incredibly versatile.
Lastly, don’t forget to snap a picture of your final dish, post it on Instagram with the hashtag #chickenfrianddinner, and watch as your guests go wild over what they see. Trust me; this dish is sure to impress even the most discerning dinner guests.
Make-Ahead, Storing and Reheating
Listen up, folks. I know you’re always looking for ways to make your lives easier, especially when it comes to making food. That’s why I’m here to tell you that this chicken friand tourte is perfect for making ahead of time and storing in the refrigerator or freezer for those busy weeknights or last-minute party emergencies.
To make-ahead: Once you’ve assembled your friand tourte, cover it well with plastic wrap or aluminum foil and store it in the fridge for up to 24 hours before baking. When you’re ready to bake, simply remove the plastic wrap or aluminum foil and pop it into a preheated oven at 375°F (190°C) for 55-60 minutes until the pastry is golden and the filling is hot and bubbly.
To store: If you happen to have any leftovers (which is doubtful if you ask me), let your friand tourte cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it in the refrigerator for up to three days. Just reheat in the oven at 350°F (175°C) for around 20 minutes until warmed through.
To freeze: Yes, you heard me right. This baby freezes beautifully! Just follow the same instructions for making ahead of time, but instead of putting it in the fridge, stick it in the freezer for up to three months. When you’re ready to eat it, defrost overnight in the refrigerator before reheating in a preheated oven at 375°F (190°C) for around an hour.
Let’s face it, we all want more time to do things we love (like eating chicken friand tourte!), so go ahead and take advantage of this make-ahead recipe hack that will give you more free time without sacrificing flavor. Your taste buds—and stomach—will thank you later!
Tips for Perfect Results
I know you want to impress your guests with the perfect Chicken Friand, so here are some tips to ensure your dish is a success.
1. Use a quality puff pastry: A good-quality puff pastry can make all the difference in this recipe. Look for a brand that uses butter (not margarine) and avoid those that are overly sweet.
2. Don’t overwork the dough: It’s essential not to overwork the dough when making the friand shell. Overworking the dough can cause it to become tough and prevent it from rising properly.
3. Use chicken thighs: Boneless, skinless chicken thighs are ideal for this recipe because they are tender, juicy and full of flavor. Chicken breasts tend to dry out and can be quite bland without proper seasoning.
4. Season well: Speaking of seasoning, don’t be afraid to add plenty of salt and pepper when cooking your chicken and mushrooms. These flavors will be balanced by the creamy sauce and flaky pastry crust.
5. Let it rest: Allow your Chicken Friand to rest for 10-15 minutes before slicing into it. This will allow the filling to set and make it easier to serve.
6. Serve with a side salad: While a Chicken Friand is delicious on its own, serving it with a side salad adds a fresh element and balances out the richness of the dish.
7. Be creative with fillings: While this recipe calls for chicken and mushrooms, feel free to experiment with other fillings such as spinach, bacon or even cheese. Just make sure your fillings are cooked before adding them to the friand shell.
With these tips in mind, you’re sure to impress your guests with an amazing Chicken Friand!
Bottom Line
: So there you have it, the delectable Chicken Friand (Tourte Au Poulet Et Champignons) recipe. I hope you have been convinced to give it a try and make it for your next party or dinner tonight.
With its flaky puff pastry crust, luscious creamy chicken and mushroom filling, and the depth of flavor from the white wine, garlic, onion, and herbs, this dish is sure to satisfy even the most discerning palate.
Feel free to experiment with the variations and substitutions listed above to create your own unique version of the chicken friand tourte. And don’t forget to share your creations on Instagram using #chickenfriand, #tourteauPouletetChampignons, or #puffpastrylife.
So go ahead, channel your inner Julia Child or Jacques Pépin and impress everyone with this French-inspired classic that will transport them to a cozy bistro in the streets of Paris.
Bon appétit!
Chicken Friand (Tourte Au Poulet Et Champignons) Recipe
Ingredients
- 2 cups boneless skinless chicken thighs
- 6 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- salt & pepper
- 4 cups sliced mushrooms
- 1 teaspoon dried herbes de provence, divided
- 1 cup dry white wine, divided
- 1 medium yellow onion, finely chopped
- 1 large garlic clove, minced
- 3 tablespoons flour
- 1 cup chicken broth, up to 1 cup
- 1 cup heavy cream
- salt & pepper, to taste
- 1 sheet puff pastry, thawed
- egg wash
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!