Puff Pastry Chicken Ingredients
- Chicken (fresh drumsticks) 10 pieces
- Puff pastry in plates (yeast-free) 500 grams
- Hard cheese 250-300 grams
- Garlic 4-5 Prongs
- Sifted wheat flour 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Main Ingredients: Garlic, Chicken, Puff Pastry
- Serving 10 Servings
- World Cuisine
Tablespoon, Paper kitchen towels, Kitchen knife - 3 pieces, Cutting board - 2 pieces, Deep plate - 2 pieces, Garlic press, Mortar with pestle, Rolling pin, Oven, Nonstick pan, Aluminum food foil, Kitchen gloves, Kitchen spatula, Plate
Cooking chicken in puff pastry:
Step 1: prepare the puff pastry.
First of all, for 30-40 minutes before cooking, we take out the puff pastry from the refrigerator and give it the opportunity to defrost a little. When it thaws, we begin to engage in other products.
Step 2: prepare the garlic-spicy mixture.
Using a sharp knife, peel the garlic cloves and squeeze them through a press into a mortar. We add black ground pepper and salt to taste there and grind these products with a pestle until a homogeneous gruel is obtained.
Step 3: prepare the chicken legs.
Then we take the right amount of chicken drumsticks and thoroughly rinse them under a stream of cold running water, while at the same time removing small feathers from the skin surface with a new knife that could remain on it after machine cleaning.
Then we dry the drumsticks with paper kitchen towels, rub each garlic-spicy mixture, put them in a deep plate or a small bowl and leave it in that form on 12-15 minutesso that they are saturated with the aroma of spices.
Step 4: prepare the cheese.
After that, cut off the paraffin crust from the hard cheese, put the dairy product on a cutting board and cut it into thin squares, in total you need either 10 pieces large or 20 pieces medium, 1 or 2 pieces for each drumstick. Transfer the cheese to a clean dish and proceed to the next step.
Step 5: prepare thawed puff pastry.
Sprinkle a thin layer of sifted wheat flour on the countertop, unfold the puff pastry on it and roll it into a rectangular layer using a rolling pin no more than 5 millimeters thick. Then we cut the semi-finished flour long stripes 2 centimeters wide, cover the non-stick baking sheet with a sheet of aluminum food foil and preheat the oven up to 180-200 degrees Celsius.
Step 6: prepare the pickled drumsticks for baking.
Next, stick the slices of cheese into each chicken leg between the skin and meat.
In turn, we carefully wrap the legs with strips of puff pastry so that no meat is visible, and lay out the resulting “chicken mummies” on a baking sheet prepared for baking!
Step 7: bake the chicken in puff pastry.
We send the still raw dish to the preheated oven on 40-50 minutes. After the required time has passed, all the products will reach full readiness, we put on the kitchen gloves and put the baking sheet on the cutting board, previously laid on the kitchen table.
We pry each leg with a kitchen spatula, transfer them to a large flat dish or distribute them in portions on separate plates and serve to the table.
Step 8: serve the chicken in puff pastry.
Chicken in puff pastry is served immediately after cooking hot as a second main course. It can be served with any garnish you like, but the ideal option is dill, parsley, cilantro, onion, or a salad of fresh vegetables. Enjoy delicious and easy-to-cook food!
Enjoy your meal!
- a set of spices can be supplemented with any spices that are used during the preparation of poultry dishes, for example: allspice, dried basil, paprika, turmeric and many others;
- an ideal replacement for aluminum food foil - baking paper;
- very often the chicken is pickled in sour cream, kefir or mayonnaise for 2-3 hours and only then dipped with paper towels and prepared for baking in the above way;
- so that the crust on the dough is shiny, before baking it can be greased with beaten chicken yolk.