← Back to Search Results
baking French
Chicken Jalousie

Photo by:
Comments: 0
 

Recipe

Although it looks impressive, this dish is quick to make with store-bought puff pastry and leftover chicken. Good with roasted vegetables such as zucchini, and eggplant.

Yield: 4 servings
Prep time: 25 Mins<Br>
Cooking time: 25 Mins

Ingredients

  • 2 tbsp butter
  • 2 leeks, white and pale green part only, cleaned and thinly sliced
  • 2 tsp all purpose flour, plus more for rolling
  • ½ cup chicken stock
  • 2½ cups chopped boneless cooked chicken
  • 1 tsp chopped thyme
  • 1 tsp fresh lemon juice
  • Salt and freshly ground black pepper
  • One 17.3 oz (484g) box thawed frozen puff pastry
  • 1 large egg, beaten

Directions

1. Melt the butter in a saucepan over low heat. Add the leeks and cook for 5 minutes until tender. Sprinkle in the flour and stir. Stir in the stock and bring to a boil, stirring often. Remove from the heat and stir in the chicken, thyme, and lemon juice. Season well with salt and pepper. Cover with plastic wrap and let cool.

2. Preheat the oven to 425°F (220°C). Dampen a large baking sheet. Roll out one sheet of the puff pastry on a lightly floured surface. Trim into a 10 × 6in (30 × 15cm) rectangle. Place the pastry on the baking sheet. Roll out and trim the remaining pastry to 10 × 7in (30 × 18cm) rectangle. Lightly dust it with flour, then fold in half lengthwise. Make cuts ½ in (1cm) apart along the folded edge to within 1in (2.5cm) of the outer edge.

3. Spoon evenly over the puff pastry base, leaving a 1in (2.5cm) border. Dampen the edges of the pastry with water. Place the second piece of pastry on top and press the edges together to seal; trim off the excess. Brush with beaten egg. Bake for 25 minutes or until golden-brown and crisp. Cool briefly, then slice and serve hot.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

934kcal (47%)
60mg (6%)
6mg (11%)
114mcg RAE (4%)
410mg
54mg
34g
3g
3g
64g
135mg (45%)
732mg (30%)
18g (88%)
60g (92%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
living-raw-food Living Raw Food
by Sarma Melngailis
mom-a-licious Mom-a-Licious
by Domenica Catelli
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
martin-yans-china Martin Yan's China
by Martin Yan
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nigella-express Nigella Express
by Nigella Lawson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
food-to-live-by Food to Live By
by Myra Goodman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?