Meat dishes
Chicken crown with an agen prune butter and celeriac cream
Chicken parcels with Agen prunes and sweet spices
Poitou Rabbit in a carrot jelly with Agen Prunes
Chicken parcels with Agen prunes and sweet spices
4 people
Preparation : 15 minutes
Cooking : 15 minutes
Ingredients :
- 8 sheets of Brick pastry
- 1 chicken breast
- fresh parsley
- 1 shallot
- 2 eggs
- Sweet spices (curry, raz el hanout, cumin... whatever you prefer)
- 10 Agen prunes
- Salt, pepper
- 1 chicken breast
- fresh parsley
- 1 shallot
- 2 eggs
- Sweet spices (curry, raz el hanout, cumin... whatever you prefer)
- 10 Agen prunes
- Salt, pepper
Preparation
1. Preparation: - Pre-cook the chicken breast in boiling water (3 minutes).
– Shred the breast into a bowl and mix in the chopped parsley and the spices (avoid anything too fiery).
– Add the finely chopped shallots and combine with the eggs to bind it together. – Cut the brick pastry sheets in half and form little triangles with a generous tablespoon of filling and a half prune per parcel.
– Fold them into a triangle and cook (instructions for how to fold them are generally shown on the pack).
2. Cooking - In a pan, on a plancha, in the fryer or even in the oven (15 minutes at 180°C).
