Side Pannel
Roasted Chicken and Vegetables in Puff Pastry
Roasted Chicken and Vegetables in Puff Pastry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fall, Poultry
Ingredients List
- 1 pk (17 1/4-ounce) frozen puff
- -pastry sheets; thawed
- 1 Red bell pepper; coarsely
- -chopped
- 1 cn (4 1/2-ounce) sliced ripe
- -olives; drained
- 1 1/2 tb Chopped fresh or dried
- -rosemary
- 1 1/2 tb Olive oil
- 1 lb Small round red potatoes;
- -quartered
- 4 lg Shallots; cut in half
- -lengthwise
- 3 Garlic cloves; pressed
- 1/2 ts Salt
- 1 ts Pepper
- 1/2 ts Paprika
- 4 Skinned and boned chicken
- -breast halves; cut into
- -1-inch pieces
- 1 1/2 tb Olive oil
- Garnish: fresh rosemary
- -sprigs
Directions
Make puff pastry bowls according to directions below.
Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a
wire rack with custard cup in pastry. Remove custard cup, and cool pastry
on wire rack.
Combine bell pepper and next 6 ingredients; set aside.
Combine salt, pepper, and paprika in a large bowl; add chicken pieces,
tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll
pan. Sprinkle with 1 1/2 tablespoons olive oil, stirring to coat.
Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture;
bake 25 more minutes or until browned, stirring twice. Spoon into pastry
bowls; garnish, if desired. Serve immediately. Makes 4 servings.
Rules for Roasting ”¢Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. ӢWhile you can
also roast a broiler-fryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broiler-fryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. ӢLet roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. ӢRoast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.
Rival restaurant-style presentation with the convenience of puff pastry
sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking
sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an
11-inch square. Cut in half diagonally. 3) Mold each portion of pastry
around outsides of cups; allow edges to extend from bowls onto baking
sheet. Trim edges of dough to form equal triangles, using the shortest
point as a guide.
Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a
wire rack with custard cup in pastry. Remove custard cup, and cool pastry
on wire rack.
Combine bell pepper and next 6 ingredients; set aside.
Combine salt, pepper, and paprika in a large bowl; add chicken pieces,
tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll
pan. Sprinkle with 1 1/2 tablespoons olive oil, stirring to coat.
Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture;
bake 25 more minutes or until browned, stirring twice. Spoon into pastry
bowls; garnish, if desired. Serve immediately. Makes 4 servings.
Rules for Roasting ”¢Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. ӢWhile you can
also roast a broiler-fryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broiler-fryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. ӢLet roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. ӢRoast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.
Rival restaurant-style presentation with the convenience of puff pastry
sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking
sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an
11-inch square. Cut in half diagonally. 3) Mold each portion of pastry
around outsides of cups; allow edges to extend from bowls onto baking
sheet. Trim edges of dough to form equal triangles, using the shortest
point as a guide.
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