Chicken Thigh Pastry Pudding
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp butter (softened)
- 2 Tbsps olive oil
- 2 onions (chopped)
- 2 Fennel bulb (sliced)
- 6 skinless, boneless Chicken thigh (diced)
- 1 cup chicken stock
- thyme (leaves stripped)
- 5 ozs ready-made Puff pastry
- all-purpose flour (for dusting)
- salt
- freshly ground Black pepper
Product recommendation
For a glaze on the pastry, brush the top of it with a beaten egg yolk before baking.
Preparation
Kitchen utensils
1 Paper towel, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Dutch oven mit Deckel, 1 Slotted spatula, 1 Peeler
Preparation steps
1.
Preheat the oven to 180°C (160° fan)|350F|gas 4. Grease a 900 g | 2 lb pudding bowl with the butter.
2.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, fennel, and a pinch of salt, sweating for 5 minutes until softened.
3.
Stir in the chicken and stock, cooking until simmering. Stir in the thyme and season to taste with salt and pepper.
4.
Spoon into the pudding bowl and lift the pudding bowl onto a baking tray. Roll out the pastry on a lightly floured surface into a round approximately to 1/2 cm | 1/4" thickness. Drape the pastry over the bowl and seal against the rim, cutting away the excess.
5.
Make a couple of slits in the top of the pastry and bake for 25 - 30 minutes until the pastry is golden and puffed.
6.
Remove to a wire rack before serving.
