Total:
45 min
Active:
20 min
Yield:
4 servings

Ingredients

Spring Vegetable and Mushroom Ragout:
Basil Oil:

Directions

In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.

Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

Spring Vegetable and Mushroom Ragout:

In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.

Basil Oil:

In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

IDEAS YOU'LL LOVE

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Individual Chicken Pot Pies

Recipe courtesy of Trisha Yearwood

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Basil Pesto

Recipe courtesy of Food Network Kitchen

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking