A fancy schmancy recipe

This past weekend, David and I were Czars of Fancy Food. Other titles to which we may answer are as follows: Emperors of Yum, Culinary Prodigies, Dictators of Delicious Dishes (that one is for Raven, who loves a good alliteration) and Ambassadors of The Feast. Unfortunately, we relied heavily on the Barefoot Contessa’s back to basics cookbook, so I can’t give out the recipes for the Coq Au Vin from Thursday night.  Also unfortunately, I am unable to provide pictures of said French delicacy because by the time it was done, I’d been hitting the vin a little hard, so I forgot.  I became Jillian Au Vin.  This was a fantastic company meal because the high maintenance part is at the beginning and not at the end when your friends come over.  That’s what I love about Ina Garten—she does not shy away from a little hard work, but she gets all the messy stuff out of the way well before the guests arrive so that she can greet them with an easy smile and the martini that put it there. My kind of lady.


We also made the granola bars from that same book. Why do we buy these?? The homemade ones came out so good and 1 ½ batches made a truck load of them, so we gave many away. 



Finally, the recipe that I am able to share with you: Chicken with red wine mushroom sauce in phyllo dough.  Can you believe I made this up by myself? I’m very proud. 



Here’s how:



1 ½ c. Red Wine

1 ½ c. Chicken Stock

1 container of any kind of mushrooms, sliced

2 T. Butter

2 T. Flour

Salt, Pepper, Thyme

2 T. Olive Oil



2 Boneless Skinless Chicken Breasts (pounded till they are about ¾” thick)

Salt, Pepper, Garlic Powder, Thyme

2 T. Olive Oil

12 Sheets Phyllo Dough

2 T. Melted Butter


Preheat oven to 400 degrees.


Heat olive oil in a pan over medium heat and add mushrooms.  Sautee 10 minutes or so, till they are dark and soft.


While that’s going on, put another pan with more olive oil on medium heat for the chicken.  Cut each chicken breast into 2 triangle-ish shapes.  Season to taste on both sides with salt, pepper, garlic powder, and dried thyme.  Lay the chicken in the hot olive oil and cook a couple minutes on each side, until just barely done (it’s okay if they’re still a bit pink inside—they’ll finish in the oven). 


Melt the butter in the mushroom pan, then add the flour to make a little roux and let it cook for a minute or so.  Pour in the wine and chicken stock and scrape up all the little mushroom bits off the bottom of the pan.  Season it to taste with S & P, thyme, garlic, whatever.  Let that bubble away until it is the desired thickness—mine coated the back of a spoon pretty well.  If it’s too thick, just add a bit more liquid.  Too thin?  Cook it longer. 


Lay out your phyllo dough, make sure you’ve got it covered with a slightly damp towel because it dries out really fast.  Lay down one sheet of phyllo dough on a clean, dry counter and brush it with butter, place another sheet over it in the opposite direction and brush it with butter, then lay a third sheet over those two and brush just the edges with butter.  Put down a quarter of the mushroom sauce and lay a piece of chicken on top of it.  Wrap the phyllo dough around the chicken like you would wrap a present.  Then brush the whole thing with butter.  If you like more dough and want it to look a bit smoother at the end, you can wrap the entire thing in an additional sheet, then brush it with butter as well. 


Bake in the oven for about 15 minutes or until the phyllo is golden and crisp. 


I roasted fingerling potatoes, fennel, and turnips, coated in olive oil, S&P, and garlic powder to go with this (400 for 40 minutes or so). Also, yum.  And these are more or less seasonal veggies, so it’s guilt free!


We loved these—hope you do, too!


1 Response to “A fancy schmancy recipe”

  1. 1 David March 3, 2009 at 4:11 pm

    Delicious! All of it was wonderful. I love a weekend full of cooking. Makes life fun. When the farmer’s market gets started again then we will really be busy.
    -David (the spouse)

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