Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
- Portion size 12 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
Method
On lightly floured surface, roll out pastry into 12- x 9-inch (30 x 23 cm) rectangle. Using 3-inch (8 cm) pastry cutter, cut out 12 circles. Place on parchment paper–lined baking sheet; prick with fork. Refrigerate for 30 minutes.Beat egg with 1 tbsp (15 mL) water; brush lightly over pastry circles. Bake in 425°F (220°C) oven until light golden and puffed, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In large saucepan, heat half of the oil over medium-high heat; cook chicken until juices run clear when chicken is pierced, about 6 minutes. Using slotted spoon, remove chicken to large bowl.
Add remaining oil to pan; cook onion, carrot, celery root, mushrooms, thyme, salt and pepper, stirring often, until softened, about 8 minutes.
Add wine and boil, stirring and scraping up brown bits, until no liquid remains, about 3 minutes. Add to chicken.
In same pan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for 2 minutes. Whisk in broth until smooth; bring to boil and cook, stirring, until thickened, about 5 minutes.
Return chicken mixture to pan; cover and simmer until heated through, about 5 minutes. Divide among twelve 6 oz (175 mL) ovenproof ramekins; wipe rims if necessary. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Uncover and bake in 425°F/220°C oven until hot and bubbly, about 20 minutes.)
Place pastry tops on ramekins; bake in 425°F (220°C) oven until bubbly, 3 to 5 minutes.
Nutritional facts Per serving: about
- Sodium 369 mg
- Protein 12 g
- Calories 234.0
- Total fat 15 g
- Potassium 274 mg
- Cholesterol 67 mg
- Saturated fat 8 g
- Total carbohydrate 13 g
%RDI
- Iron 8.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 24.0
- Vitamin C 3.0
