Chicken and Mushroom Bundles
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 499 |
| pro | 41 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 141 mg |
| sodium | 634 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 29 |
| vit A | 10 |
| vit C | 10 |
| folate | 14 |
Ingredients
- 2 tbsp olive oil
- 1-1/2 lb boneless chicken breasts, cubed
- 1-1/2 lb Boneless chicken thighs, cubed
- 5 cups quartered mushrooms, (about 1 lb/500 gr)
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 1-1/2 cups red wine
- 16 sheets phyllo pastry
- 1/3 cup butter, melted
Preparation
In large shallow Dutch oven, heat oil over medium-high heat; cook chicken, in batches and stirring, for 8 minutes or until no longer pink inside. With slotted spoon, transfer to bowl.
Add mushrooms, garlic and shallots to pan; cook over medium-high heat for 8 minutes or until liquid is evaporated. Stir in flour; cook for 1 minute. Gradually whisk in stock, parsley, oregano, thyme and sage; bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Return chicken to pan.
Meanwhile, in small saucepan, boil wine until reduced to 1/2 cup (125 mL); stir into chicken mixture. Let cool completely.
Lay 1 sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Mound 1 cup (250 mL) filling 2 inches (5 cm) from 1 short side. Fold sides over; roll up. Place, seam side down, on parchment paper-lined baking sheet. Brush with butter. Repeat to make 8 bundles. Bake in 425°F (220°C) oven for 15 minutes or until golden. Let cool slightly.
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