When I want to make something good but fast, the first idea that comes to mind is the roast chicken with vegetables. The idea is that you can play with the ingredients as you want, you can cut the vegetables into small pieces and you get a delicious pasta sauce or cut them into slices and that's how the stew is ready. 🙂 But when you want to lengthen your routine a bit you can serve this dish in puff pastry baskets, chicken with vegetables in puff pastry 😉
Chicken with vegetables in puff pastry dough
“>300 g of wild mushrooms
“>oregano and dried thyme
Preparation Chicken with vegetables in puff pastry:
In a heat-resistant dish we put the cleaned and sliced vegetables.
Place the chicken legs on top of the vegetables. Salt and pepper, season with thyme and oregano to taste. Pour over the thighs the 2 tablespoons of brandy, a few tablespoons of olive oil and a little water.
Cover the pot with a lid and bake on medium heat for about 30 minutes. Remove the lid and leave in the oven until the thighs become reddish and appetizing.
Drain the vegetables and put them in a bowl. Remove the meat from the bones, chop it and put it in a bowl over the vegetables. Homogenize.
From the thawed puff pastry dough we cut circles with which we will line the ceramic forms, greased with oil and as many circles a little smaller with which we will cover the filling. Fill the forms with the mixture of vegetables and meat, put a lid on the dough and grease with beaten egg yolk with a little milk.
Bake the molds for about half an hour, until the dough is lightly browned.
This is the recipe with which I participated in the contest organized by Teo in collaboration with Transavia. I didn't win the grand prize (congratulations Anca 😉) but I won a surprise prize, so… I'm a nice girl! 😀