The chicken fricassee is already very good, if you add the puff pastry it becomes even better! Find out how to make the chicken fricassee recipe with puff pastry beyond tasty:
Time: 1 hour
Performance: 6 servings
Difficulty: easy
Ingredients for chicken fricassee with puff pastry
- 500 g of chicken fillet
- 1 1/2 liters of water
- 2 cubes of chicken broth
- 1 vegetable stock cube
- 2 cans of green corn (400 g)
- 2 tablespoons of cornstarch
- 1/2 cup (tea) of milk
- 1 cup of cottage cheese (200 g)
- 1 cup cream (milk)
- 1 packet of puff pastry (300 g)
- 2 cups of ready-to-eat French fries
Method of preparation
In a pressure cooker, cook the chicken fillet in water, with the broths, for 10 minutes, after the pressure has started. Drain, keep the cooking broth and once it has cooled, chop the chicken. Press the blender, blend, green corn and book.
In a large pot, combine the chicken, the beaten corn and the cooking broth. Bring to the boil. Dissolve the cornstarch in the milk and add it to the chicken, stirring constantly until it thickens.
Turn off and mix the ricotta and cream. Roll out the puff pastry and line a 22 cm diameter springform pan with a removable bottom. Fill with the chicken fricassee and place in a preheated medium oven for 40 minutes. Cover with the straw potato and serve immediately.
Source: Terra
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