Ingredients
- 1 cooked chicken, meat picked off of the bone, skin and all, shredded
- 3 cups spring vegetable ragout, recipe follows
- 1/4 cup basil oil, recipe follows
- 4 small crock pots
- 4 puff pastry sheets, 3 by 3 inches, docked
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:
- 2 tablespoons butter
- 5 minced shallots
- 2 tablespoons minced garlic
- 1 cup sliced shiitakes
- 2 cups quartered button or cremini mushrooms
- 1 cup white wine
- 1 cup chicken stock
- 1 tablespoon dark soy sauce
- 1/2 tablespoon chopped fresh thyme
- 1 cup shucked English peas, blanched
- 1 cup shucked edamames, blanched
- 1 cup shucked favas, blanched
- 1 cup 1/4-inch diced peeled carrots, blanched
- 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched
- 1 tablespoon white truffle oil
- Salt and black pepper
- 1/4 cup chopped chives
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:
- 3 cloves garlic
- 1 tablespoon minced ginger
- 2 limes, juiced
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1 cup canola oil
- 2 cups Thai basil leaves
- Salt and black pepper
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.
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