Chicken a la Queen
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 celery stalks, thinly sliced
  • 4 large carrots, thinly sliced
  • 1 large onion, diced small
  • 1 red bell pepper, diced small
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons flour
  • 4 tablespoons butter
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 pound chicken breast, cubed
  • ½ pound asparagus, sliced into ½ inch pieces
  • 1 cup baby peas
  • 2 tablespoons chopped fresh tarragon
  • salt and pepper, to taste
  • 8 puff pastry shells, baked until golden brown
Instructions
  1. Heat olive oil in a large skillet over medium high heat and cook celery, carrot and onion, stirring occasionally, for 5 minutes. Add pepper and cook for 2 more minutes. Remove vegetables to a platter and set aside. In the same skillet, add the flour and butter and melt while stirring to form a roux. Slowly whisk in the white wine and chicken stock, a little at a time, until it is completely incorporated and thickened. Return vegetables to the pan and add diced chicken. Cover, bring to a simmer, and poach the chicken for about 7 minutes. Add the asparagus and peas, cover, and cook for 2 more minutes. Stir in peas just until warmed through. Season with tarragon and adjust seasonings as needed. Serve chicken and vegetables poured into the cooked puff pastry shells.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/12/chicken-a-la-queen/