Poultry puff pastry with Humagne Blanc

Poultry puff pastry with Humagne Blanc, a simple recipe to make as an aperitif or starter.

Ingredients (serves 2) :

• 15 cl Humagne Blanc
• 2 large puff pastry bites
• 2 chicken fillets
• 10 cl single cream
• 5 g cornstarch
• 150 g pumpkin
• olive oil
• salt and pepper

Recipe:

Preheat the oven to 180°C.

Cut the chicken fillets into small cubes. Peel and finely dice the pumpkin.

Heat the puff pastry in the preheated oven at 180°C for a few minutes.

In a hot frying pan, drizzle with olive oil and brown the chicken pieces on each side, then leave to cook for a further 1 minute.

Then add the diced pumpkin. Season with salt and cook for a few minutes. Deglaze with the Humagne Blanc and reduce by half.

Add the cream and bring to the boil. Season with salt and pepper, then add the cornflour and a little cold water. Boil until you have a smooth sauce.

When warm, top with the cream mixture and serve immediately.

Source: web