← Back to Search Results
baking French
Chicken Jalousie Recipe-1342

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

flavor Flavor
by Rocco DiSpirito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
in-the-kitchen-with-david In the Kitchen with David
by David Venable
amor-y-tacos Amor Y Tacos
by Deborah Schneider
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?