This is a favorite dinner party recipe
from many years ago.
It takes a little more time, but you can
make it ahead of time.
Saute seasoned chicken thighs in butter.
Set aside to cool and remove the bone and skin.
I don’t know why this picture keep loading up-side
down, but I wanted you to see the breakfast
sausage I used to fill the chicken thighs.
Ingredients for the sour cream mushroom
Saute the mushrooms, blend in flour, add broth,
then sour cream and sherry.
Roll out the pastry shells on a
Lay a chicken thigh on the pastry and place
a sausage where the bone was. Add a bit of
mushroom sauce and enclose.
I make these ahead of time.
Bake seam-side down at 400º until golden;
about 30 minutes.
Serve with rice and a fresh vegetable.
Spoon on the heated mushroom sauce.
I cut the recipe in half for just the two
of us and we had the extra 2 bundles for
dinner on another night. That made us happy.
Perfect little bundles. Similar in
technique to beef wellington.
(prepared per package instructions)
with salt & pepper and brown all around in butter.
Cover and simmer for 20 minutes. Remove
chicken from the pan. Saute the mushrooms in
the pan drippings. Blend in flour and seasonings.
Add broth and whisk until thickened and smooth.
Whisk in the sour cream and sherry. Turn off heat.
Remove the bones from the thighs and place a
browned sausage in the bone cavity of each thigh.
Roll each thawed patty shell into a 6″ square
on a lightly floured surface. Place a stuffed
thigh in the center of each pastry square and top
with 2 T of the mushroom sauce. Fold pastry and
place seam-side down in a baking sheet. Brush the
tops with milk. Bake @400º for 30 minutes
sauce. Good with a green vegetable, salad,
French bread, wine, white or wild rice.
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Source Recipe: http://rita-may-recipes.blogspot.com