Chicken Feed

Best Butter Chicken (Murgh Makhani)

Murgh Makhani Indian Butter Chicken plated

Butter Chicken (Murgh Makhani) is an enormously popular dish that you will find served in practically every Indian restaurant around the world.  Tender chicken in a rich and creamy sauce with bold flavors that are vibrant and complex. This recipe from Cook’s Illustrated uses the broiler to imitate the deep charring produced by a tandoor oven and has a perfect balance of spices including garam masala, coriander, cumin, and black pepper. The serrano chile adds just enough heat, but if you want the dish even hotter, mince, and add the ribs and seeds from the chile. Serve with Basmati Rice and warm Naan bread

Download Best Butter Chicken (Murgh Makhani) recipe

INGREDIENTS

4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided

1 onion, chopped fine

5 garlic cloves, minced

4 teaspoons grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tablespoon garam masala

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon pepper

1 ½ cups water

½ cup tomato paste

1 tablespoon sugar

2 teaspoons table salt, divided

1 cup heavy cream

2 pounds boneless, skinless chicken thighs, trimmed

½ cup plain Greek yogurt

3 tablespoons chopped fresh cilantro, divided

1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes.

2. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. 

3. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)

4. Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. 

5. Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve with rice and/or naan.


Milk Street’s Moroccan Lemon-Ginger Chicken Skewers

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers

This is a relatively easy recipe that can be prepared quickly and results in incredibly flavorful chicken. It is from the cookbook - Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast. It’s filled with easy to follow recipes that are simple enough for the middle of the week, but still deliver big, bold flavors. Timing is everything with this recipe, so prep your ingredients, and start your grill just as you begin to marinate the chicken. Any leftover chicken works great in a wrap or on a salad the next day.

Download Milk Street’s Moroccan Ginger-Lemon Chicken Skewers recipe

 

3 lemons

¼ cup extra-virgin olive oil, plus extra to serve

2 garlic cloves, grated

1 tablespoon grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons kosher salt

1 teaspoon ground black pepper

3 tablespoons honey, divided

1½ pounds boneless, skinless chicken thighs

¼ cup minced fresh cilantro, flat-leaf parsley or mint (or combo of all 3)

  1. With a Microplane rasp grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice into a large bowl and then add the olive oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey; stir ingredients together and set aside.
  2. Cut each chicken thigh crosswise into 3 strips. Add the chicken to the marinade, toss and set aside for 15 to 30 minutes.
  3. Meanwhile, prepare a grill for direct cooking over medium-high heat. For a charcoal grill, spread a large chimney three-quarters full of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. If using gas, reduce the burners to medium-high just before adding the chicken.
  4. Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer. Cut the remaining 2 lemons in half. Grill the chicken and lemon halves (cut side down) until the chicken is well charred all over, 10 to 12 minutes, turning halfway through. Remove the lemons once their cut sides are nicely charred.
  5. Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with cilantro, parsley or mint. Serve with the remaining lemon halves on the side.

 

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers prep 

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers grill


Easy and Light Chicken and Dumplings for Two

Easy Chicken and Dumplings

Scaled down recipes can be very handy, especially for dishes that taste best the day they are made. If you’re looking for something easy, comforting and delicious, this chicken and dumplings recipe is one of the best. *Note: Make the dumplings just before adding them to the stew.

Download Easy and Light Chicken and Dumplings for Two

STEW INGREDIENTS

2 tablespoons unsalted butter

2 carrots, peeled and sliced 1/4 inch thick

1 small onion, chopped fine

1 garlic clove, minced

½ teaspoon minced fresh thyme

Salt and pepper

1 tablespoon all-purpose flour

¼ cup dry sherry (or dry white wine)

2 cups chicken broth

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

½ cup frozen peas

DUMPLINGS

½ cup (2 1/2 ounces) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup chicken broth

1 tablespoon unsalted butter, melted

INSTRUCTIONS

FOR THE STEW:

  1. Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.

 

FOR THE DUMPLINGS:

  1. Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
  2. Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

Roasted Spatchcock Chicken with Parsley-Caper Sauce and Mashed Yukon Golds

Spatchcock Roast Chicken Potatoes

Perfectly roasted chicken and creamy mashed potatoes may just be the epitome of comforting, home-cooked food. Spatchcock, or butterflied whole chicken is a popular method that splits, then flattens the chicken—yielding a roasted chicken in much less time. It also exposes more skin, which crisps up nicely at higher temperatures. This simple recipe from Cook’s Illustrated is a breeze to prepare and produces spectacular results – dark golden skin, juicy succulent chicken and flavorful Yukon gold potatoes infused with savory chicken drippings. The parsley-caper sauce adds a burst of bright flavor and great color. Serve with your favorite vegetable – sautéed spinach, roasted carrots, or charred broccoli make perfect accompaniments.

For the Chicken and Potatoes:

1 (4-4 1/2-pound) whole chicken, giblets discarded

1 tablespoon extra-virgin olive oil

Kosher salt and pepper

2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

1 3/4 cups water

6 garlic cloves, peeled and smashed

1/2 cup half-and-half

2 tablespoons minced fresh chives

For the Parsley Sauce

1/2 cup minced fresh parsley

6 tablespoons extra-virgin olive oil

2 tablespoons capers, minced

1 small shallot, minced

1 1/2 tablespoons lemon juice

Kosher salt and pepper

INSTRUCTIONS

FOR THE CHICKEN AND POTATOES:

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels. Rub skin side of chicken with oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
  1. Combine potatoes, water, garlic, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in 12-inch oven-safe skillet. Place chicken breast side up on top of potato mixture. Bring potato mixture to boil over medium-high heat. Once boiling, transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 50 minutes to 1 hour 5 minutes, rotating skillet halfway through roasting.
  1. Remove chicken from oven and return skillet to stovetop. Transfer chicken to carving board and let rest for 15 minutes. Bring potato mixture to simmer over medium-high heat (use caution! skillet handle will be hot). Cook until potatoes are fully tender and all liquid has evaporated, 8 to 10 minutes.
  1. Off heat, use potato masher to coarsely smash potatoes, leaving some chunks intact. Stir in half-and-half and chives. Season with salt and pepper to taste. Carve chicken and serve with potatoes and parsley sauce.

FOR THE PARSLEY SAUCE:

  1. While the chicken roasts, prepare parsley-caper sauce. Combine parsley, oil, capers, shallot, and lemon juice in bowl. Season with salt and pepper to taste; set aside.

Spatchcock Roast Chicken Potatoes Prep  

Spatchcock Chicken Mashed Potatoes


Spatchcock Roast Chicken Potatoes Prep


Authentic Hungarian Chicken Paprikash

I discovered Chicken Paprikash on a recent trip to Budapest. You can read more about the trip and the recipe here --> Hungarian Chicken Paprikash

Chicken Paprikash 1

HUNGARIAN CHICKEN PAPRIKASH

Download Hungarian Chicken Paprikash recipe

 

3 pounds bone-in, skin-on chicken pieces (I used 4 bone in chicken thighs and 2 large chicken breasts, halved crosswise)

1 teaspoon vegetable oil

1-2 large onions, halved and sliced thin (use 2 if you’re not using red peppers)

2 large red bell peppers, stemmed, seeded, halved widthwise, and cut into thin strips (optional)

3 ½ tablespoons sweet paprika (reserve the ½ tablespoon to add later)

1 tablespoon tomato paste

½ teaspoon dried marjoram

1 tablespoon flour

½ cup dry white wine

½ cup chicken broth

1 can (14 ½ ounces) diced tomatoes, drained

⅓ cup sour cream

2 tablespoons chopped fresh Italian parsley leaves

INSTRUCTIONS SERVES 4

  1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken pieces, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken pieces and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.
  2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, tomato paste, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine and chicken broth, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, or until white meat registers 160 degrees (or dark meat registers 175 degrees), about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
  3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream bowl then stir the mixture back into sauce in pot. Spoon finished sauce and peppers over chicken, sprinkle with parsley, and serve immediately.

Perfect Roast Chicken with Pan Gravy

James Perfect Roast Chicken

Roast Chicken is one of the simplest things to make, and when done correctly, becomes an all time home comfort food favorite. I find that Kosher chickens are the most flavorful and juicy, particularly Empire Kosher Chickens (http://www.empirekosher.com/). If you can’t find a Kosher chicken, then make a quick brine solution by dissolving a ½ cup salt in 2 quarts of cold water in a large bowl. Immerse the chicken in the brine and place in the refrigerator for 1 hour (no longer!) Remove the chicken and dry thoroughly with paper towels. 

 

Download Perfect Roast Chicken

 

1 Kosher roasting chicken, 4-5 pound

2 tablespoons unsalted butter, room temperature

Salt and freshly ground black pepper

2 medium onions, peeled and sliced crosswise 1/2 inch thick

1 lemon, quartered

1/2 head of garlic, cut in half crosswise

4-5 sprigs fresh thyme

1 sprig fresh rosemary

1 tsp. Herbs de Provence

1 cup low-sodium chicken broth, (or homemade)

 

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

 

2. In the center of a heavy-duty roasting pan, scatter onion slices over bottom of pan.  Insert garlic half, thyme sprigs, roseamary and lemon quarters into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

 

3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper and then herbs de Provence. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 170 degrees and the thigh 180 degrees.

 

4.Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle.

 

5. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Butter herb rubbed chicken

 


Quick & Easy Lemon Garlic Roast Chicken

Lemon chicken2

Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup). This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy is That? – is perfect when you’re looking for “fast and delicious”. Lemon, garlic and thyme is a classic combination for chicken – I usually buy chicken breasts with rib bones and skin, I think it adds a lot more flavor to the dish.

Download Quick & Easy Lemon Garlic Roast Chicken Breasts recipe

1/4 cup olive oil

6-8 cloves garlic, minced (about 2-3 tablespoons)

2 shallots, minced

1/2 cup dry white wine (or chicken broth)

1 tablespoon grated lemon zest (from 2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish

Kosher salt and freshly ground black pepper, to taste

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon (cut into 8 wedges)

Directions

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish; set aside

3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Blue Ribbon Lemon Garlic Roast Chicken pan 

Blue Ribbon Lemon Garlic Roast Chicken


Easy Crispy Chicken Taco Nuggets

Chicken Taco Nuggets
These spicy little chicken tenders are quick and easy to make and a perfect party appetizer. You can save a little time by using store bought taco seasoning, but it's worth making up a batch of the homemade.

Easy Crispy Chicken Taco Nuggets 

Download Easy Crispy Chicken Taco Nuggets recipe

2 cups crushed Santitas Corn Chips

1 egg

2 tablespoons milk

6 chicken breast fillets or boneless thighs, cut into 1 1/2-inch cubes,

1/3 cup butter, melted

3 tablespoons Homemade Taco Seasoning - recipe below (or you can use a store bought packet)

½ cup flour

Salt and pepper

1.  Adjust rack to middle position and preheat the oven to 350 degrees.

2.  Place a wire rack in a rimmed baking sheet and spray rack with cooking spray.  

3.  Pat chicken pieces dry with paper towel and season with salt and pepper; set aside.

4.  Mix flour with taco seasoning in a small bowl and side aside. Spread the crushed chips in a shallow dish. Beat together the egg and milk in a shallow bowl.

5. Dredge chicken pieces in flour mixture, then dip chicken the egg mixture and then roll in the chips to coat each piece. Place the chicken nuggets on a prepared wire rack and drizzle with melted butter. Bake until crispy and dark golden – about 18 to 20 minutes for chicken breasts pieces, 30-35 for thighs.

6. Serve with a dipping sauce (mix your favorite salsa with sour cream)

Homemade Taco Seasoning

2 tablespoons chili powder

1 ½ tablespoons paprika

1 tablespoon ground cumin

2 ½ teaspoons onion powder

½ teaspoon garlic powder

1 teaspoon ground coriander

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

Directions:

Combine all ingredients in a bowl, and mix well to blend.  Store in an airtight container until ready to use.

Homemade Taco Seasoning
Chicken taco nuggets flour dipped
Chicken taco nuggets on rack
Chicken taco nuggets baking
Santitas Corn chips


Baked Apricot-Orange Chicken with Almonds

Apricot Glazed Chicken 1

Baked Apricot-Orange Chicken with Almonds

Boneless chicken breasts are pretty common for dinner but can get a bit boring. I’m always looking for new ways to prepare them and this apricot version is a nice change of pace. I like to serve the chicken with green beans and brown rice.

Download Baked Apricot Orange Chicken recipe


4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed and patted dry with paper towels

Salt and pepper

2/3 cup apricot preserves

½ cup dried chopped apricots

½ cup orange juice

4 tablespoons honey

3 teaspoons cider vinegar

3 teaspoons soy sauce

1 ½ teaspoon curry powder

½-1 teaspoon Tabasco sauce

1 teaspoon cornstarch

1 tablespoon water

4 tablespoons sliced almonds

1.     Adjust an oven rack to the upper position and heat the oven to 450 degrees. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly spray a baking dish with vegetable oil spray and place chicken breasts in dish.

2.    Whisk the apricot preserves, dried apricots, orange juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a small saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, 8 to 10 minutes.

3.    Quickly stir together the cornstarch in the water to dissolve, then whisk into the honey mixture until combined and thickened slightly. Pour the apricot sauce over the chicken and sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 18 to 22 minutes.


 

Savory Chicken Mushroom Vol-Au-Vent

Chicken Vol au Vent 

I first had this dish when I was about 11 years old and thought it seemed so fancy.  It’s basically just a more elegant version of chicken pot pie, but it does make an impressive entrée. Vol-au-vent (French for “flying in the wind” to describe its lightness) is a small hollow case or box of puff pastry. Round is the traditional shape for vol-au-vent, but you can make any shape you like. (Or buy the premade shells from Pepperidge Farm.)

Serves 8   Download Chicken vol-au-vent recipe


2 sheets puff pastry {13”x9”}, purchased (Dufour if you can find it) or homemade

1 large egg beaten with 1 tablespoon water


1 ½ pounds boneless, skinless chicken breasts

Salt and pepper

5 Tablespoons unsalted butter, divided

16 white mushrooms, stems trimmed flat, quartered

1 garlic clove, minced

1/2 cup dry white wine

1 teaspoon chopped fresh thyme leaves

3 ½ cups chicken stock

1/4 cup all-purpose flour

18 pearl onions, trimmed and peeled

2 tablespoons Dijon mustard

2 tablespoons heavy cream

2 tablespoons chopped chervil

 1. Pat the chicken dry with paper towels and season with salt and pepper. Cut chicken into 1” pieces. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5-7 minutes. Transfer the chicken to medium saucepan.

2. Add 1 tablespoon of butter to the pan. When the butter begins to brown add the mushrooms. Season with salt and pepper and cook until the mushrooms are lightly golden, about 7 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the wine, thyme, scraping up any browned bits off the skillet bottom; turn the heat to high, bring to a simmer, and cook until reduced by about half, 2-3 minutes.  Pour the mushrooms over the chicken.

3. Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute. Slowly whisk in chicken stock and bring to simmer, then continue to simmer until sauce fully thickens, about 1-2 minutes.

4. Add the onions to the pan and simmer for 10 minutes until they are tender.

5. Stir in the Dijon mustard and cream, add chicken and mushroom mixture; season with salt and pepper to taste. Bring to a quick boil and turn off the heat. Up to this point, the filling can be made up to two days in advance and then re-warmed to serve. 

To make the vol-au-vents:

1. Use a sharp knife to cut each sheet of the chilled puff pastry into 8 equal rectangles, about 4 1/2” x 3”. Cut a smaller rectangle out of the center of 8 rectangles, leaving a 1/2 inch border all around so it looks like a picture frame. 

2.  Line up the 8 uncut rectangles on a half sheet pan lined with parchment paper. Place the rectangles cut from the centers alongside. Brush them lightly with egg wash.

3. Place the “pictures frames” on top of the egg washed large rectangles, lining up the outside edges. Brush the picture frame lightly with egg wash. Use a fork to prick the center of the frame well. This will keep the center from over puffing and allow the sides of the box to rise above. Chill for 20 minutes in the refrigerator.

4. Preheat the oven to 425 degrees F. Place the chilled vol-au-vent directly into the oven and bake for 10 to 12 minutes until the dough starts to puff and turn golden. Reduce the heat to 375 degrees F and continue to bake 10 to 15 minutes until very golden and cooked through. Remove from the oven and press down the centers of the vol-au-vent and place on individual serving plates.

5. Fold the chopped chervil into the filling and spoon into the center of the vol-au-vents. Top with the puffed center rectangles and serve.

Vol au Vent sauteed chicken mushrooms 

 Chicken Vol au vent sauce