Wine and menu of the day : Chicken Bricks and dry white wine
à table!
Don't have any ideas for dinner with friends, for two or solo? We've got an all-inclusive wine and food pairing for you! Our dish/wine of the day: Chicken Bricks with Spices and Olives with a dry white wine from the Loire
The Loire Wine:
To accompany this recipe, we suggest a dry white wine that's fresh and fruity but structured to stand up to the olives and spices. You could go for a Vouvray, a Jasnières, a white Anjou, a Touraine Chenonceaux or Touraine Oisly as well as a Muscadet cru such as a Château-Thebaud or a Clisson for example.
The recipe:
4 PERS.
CUISSON
30 MIN.
Preparation
20 MIN.
INGREDIENTS
4 sheets of brick pastry
400 g chicken breast
Green or black olives as desired
2 shallots, chopped
1 teaspoon ginger powder
Some saffron pistils
1 tablespoon butter
2 tablespoons heavy cream
Salt and Pepper
In a salad bowl, place the diced chicken fillets, chopped shallots, ginger and saffron. Season with salt and pepper.
Mix well.
Melt the butter in a frying pan and cook the meat for 10 to 15 minutes. Add the heavy cream and finely chopped olives, then simmer for 3 minutes. Cool completely.
Preheat oven to 180°C.
Take a sheet of brick pastry, brush it with melted butter.
Place the filling in the center of the sheet. Fold both sides over the stuffing. Fold one end.
Then fold the other so as to form a sort of envelope.
Turn the folding over and place the resulting stuffed brick pastry on a baking sheet lined with parchment paper, then brush it with a little beaten egg. Fold in the other sheets of brick pastry and repeat.
Make a cross-shaped notch with scissors.