Tarragon chicken in fillo pockets

October 31, 2012 § 2 Comments

We love, love, love the frozen fillo (sometimes called Phyllo)  dough that you can find in the freezer section at the grocery store.   It makes an easy flaky crust for fruit desserts, pot pies, and little hand pies.  We keep a package of this dough in the freezer at all times.  Fillo defrosts fairly quickly (2 hours at room temperature), and is handy for a delicious meal that looks complicated, but is as easy as can be.

We recently took some fillo dough, and used it to wrap around some cooked chicken in tarragon sauce.  The results were delicious, and we had leftovers for lunch the next day.  Be sure to reheat leftover pockets in the oven or toaster oven, and not the microwave.  The microwave will destroy the delicate pastry and make it soggy.

One terrific thing about cooking with fillo is that you feel as if you are getting quite a big portion of delicious pastry, but there’s really hardly anything there at all, which makes it terrific for when you’re watching your carbohydrate intake (as Dave is).

Tarragon chicken in fillo pockets

2 medium red potatoes, unpeeled, and cut into 1/2-inch cubes

1 carrot, peeled and sliced

water, for cooking

Olive oil

1 chicken breast, cut into 1/2-inch cubes, about 1 1/4 cups of cubed chicken)

2 garlic cloves, minced

2 tablespoons flour

3/4 cup white wine

1 tablespoon Worcestershire sauce

1 scant teaspoon tarragon

salt and pepper, to taste

1/2 cup heavy cream

1 4-ounce can mushrooms, drained

2 tablespoons chopped Italian parsley

4-ounces of fillo dough (1/2 of a 16-ounce package)

Place the potatoes and carrots into a pan, and cover with water. Cook over medium-high heat until tender.  Strain potatoes and carrots into a separate bowl, reserving cooking liquid.

Meanwhile, place about 2 tablespoons olive oil into a heavy cast iron frying pan.  Add the chicken, and cook over medium high heat 1-2 minutes, until almost cooked through.  Remove the chicken from the pan, and place into a small bowl.

Into the frying pan, add additional olive oil (if necessary) to make about 2 tablespoons in the pan.  Add the garlic, and cook, stirring gently, for about 20 seconds.  Whisk in the flour.  Pour in the wine, and cook until it foams, about 20 seconds.  Add the Worcestershire sauce, tarragon, salt and pepper, and then the cream.  Reduce heat to low.

Gently stir in the drained mushrooms, reserved chicken, potatoes and carrots.  Add 1 – 2 tablespoons reserved potato-carrot cooking liquid, if the mixture seems too sticky. Stir in the parsley.  Remove from heat.

Preheat oven to 375-degrees fahrenheit.  Separate the fillo pastry into 6 portions (3-4 sheets of fillo per portion).  Place 6 equal-sized portions of the chicken mixture onto the fillo pastry.  Fold the fillo over the chicken, one side at a time, making little parcels.  Place the fillo parcels onto a greased baking sheet, folded sides down.  Spray or brush the parcels with a little olive oil.  Place  the pan into the oven, and bake for 18 minutes, or until lightly browned.

Serves 6.


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§ 2 Responses to Tarragon chicken in fillo pockets

  • viveka says:

    Love filo pastry and chicken …. catching up at the moment as you notice. Not something I do very often, but I love this recipe – so it goes on file. Good on filo pastry … so this should be a walk in the park for me .. but nothing is for sure.

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