Poulet en Croûte d'Auvergne

Introduction

Poulet en Croûte d'Auvergne is a classic French dish that brings together the flavors of the Auvergne region. This dish showcases the use of local ingredients encased in a delicious pastry crust. Traditionally, this recipe represents the rustic charm of French country cooking, known for its rich flavors and hearty ingredients. The term 'en croûte' refers to cooking something in a pastry crust, which is a common technique for meat dishes in French cuisine. The Auvergne region, known for its cheeses, wines, and rustic cooking, thoroughly encapsulates the spirit of France's culinary tradition.

Ingredients

• Chicken - 1 whole (about 3-4 pounds), preferably free-range
• Puff Pastry - 1 sheet
• Auvergne Blue Cheese - 100g
• Mushrooms - 200g, finely chopped
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Thyme - 2 sprigs, chopped
• Butter - 50g
• Olive Oil - 2 tablespoons
• Egg - 1, beaten for egg wash
• Salt - to taste
• Pepper - to taste

Preparation

Preparing the Chicken Filling

Before assembling your puff pastry around the chicken, start by cleaning and patting dry the chicken. It's important that the skin is dry before seasoning it with salt and pepper.

In a skillet, heat olive oil over medium heat. Add the chopped shallots and garlic, sautéing until fragrant and translucent. Add the mushrooms and cook until they release their moisture and start to brown. Incorporate the chopped thyme, mixing until the ingredients are well combined. Remove from heat and allow to cool slightly.

Next, crumble the Auvergne Blue Cheese and add it to the mushroom mixture, stirring gently to incorporate.

Preparing the Pastry

On a floured surface, roll out the puff pastry to a size that will fully encase the chicken. You may need to trim or patch together pieces of pastry if your chicken is particularly large. Spread the cooled mushroom and cheese mixture across the center of the pastry, leaving enough room to fold the pastry over the chicken.

Cooking Process

Assembling the Dish

Place the seasoned chicken atop the filling. Encase the chicken fully with the puff pastry, sealing the edges with a bit of beaten egg to ensure they hold during baking. Trim any excess pastry to avoid overly thick areas.

Baking the Poulet en Croûte

Preheat your oven to 375°F (190°C). Transfer the prepared chicken to a baking tray lined with parchment paper. Brush the entire surface of the pastry with the beaten egg to ensure a golden, shiny crust.

Bake in the preheated oven for about 1.5 to 2 hours. Use a cooking timer to track the cooking time. The pastry should be golden brown and the chicken’s internal temperature should reach 165°F (75°C).

How to Enjoy

Allow the Poulet en Croûte to rest for approximately 10 minutes before slicing. This resting time helps the juices redistribute evenly throughout the meat. Serve the dish on a platter, and slice at the table to reveal the aromatic filling.

This dish pairs well with a light green salad, dressed with a simple vinaigrette. Additionally, a glass of chilled white wine or a light red, especially one from the Auvergne region, would perfectly complement the flavors of this dish.

As you enjoy your meal, appreciate the delicate notes of the Auvergne Blue Cheese, which will provide a tangy contrast to the savory chicken, and the puff pastry adds a satisfying crunch.