Bouchée a La Reine: a warm starter fit for a queen (French classic)

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in calories and can be made at home for less cost.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while maintaining richness.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu and chickpeas provide plant-based alternatives that are often more affordable.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, while apple cider vinegar offers acidity.

Welcome back, everyone. Today we're making Bouchée à la Reine.

Start by trussing the chicken using a large piece of string to secure the drumsticks and wings.

Rub the chicken with lemon to keep its color while poaching.

Prepare a bed of vegetables in a pot: carrots, leeks, celery, and onions, along with juniper berries.

Add enough water to cover the chicken and bring to a boil.

Once boiling, add a pinch of salt and reduce to a simmer for 40 minutes with the lid on.

While the chicken is poaching, prepare the garnish by dicing mushrooms into small cubes.

For the mushrooms, cut off the bottoms and slice them, then dice them into small cubes.

To white cook the mushrooms, add them to a pot with a little water, lemon juice, and a few dashes of butter. Bring to a boil and cook for 3-4 minutes, then reserve.

Next, make the velouté by melting 40 grams of butter and mixing it with 40 grams of flour to create a roux. Cook on low heat for 2-3 minutes, then let it cool.

Once the chicken is cooked, remove it from the pot and let it cool before carving.

Strain the broth to remove excess fat using a kitchen towel to absorb it.

Use the broth as a base for the sauce, adding the reserved mushrooms and diced chicken.

Combine everything and fill the puff pastry casing with the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens