- 1 lb skinless chicken breasts, cut in 1" chunks
- 4 oz. baby onions, peeled
- 2 cups chicken stock
- 1 bay leaf
- 1 tsp dry thyme
- 7 oz. bacon, diced
- butter
- 1/2 lb small button mushrooms, whole
- 1/2 cup dry sherry
- 3/4 cup heavy cream
- 1 tsp dry tarragon
- 2 tbsp parsley, minced
- 1/2 lb puff pastry
- 1 egg yolk
- sea salt and ground pepper
- Bring the stock to a boil in a dutch oven and then add the onions. Cook for 5 minutes and then remove with a slotted spoon.
- Add the chicken, bay leaf, and thyme to the stock. Return to a simmer and poach for 6 minutes. Pour the stock into a bowl, remove the chicken and season it and then set them both aside.
- Fry the bacon until crisp, and then drain on paper towel. Wipe out the pot.
- Preheat the oven to 400 F.
- Melt 3 tbsp of butter and then add the mushrooms and cook for about 7 minutes. Season them with salt and pepper. Add the sherry and boil until it reduces. Return the bacon to the pot and add the onions. Pour in the reserved stock.
- Bring to a boil and then cook until it reduces by half. Add the cream and then reduce by one third. Add the tarragon and the parsley. Set aside.
- Roll out the puff pastry and then cut it into 4 squares. Carefully set on a large baking sheet and then lightly score the surface.
- Mix the yolk with 1 tsp of water and then brush it on the pastry. Bake for about 10 minutes until risen and golden. Open the oven door and cook 2 minutes further. Remove from the oven and then slide onto a wire rack.
- Meanwhile, add the mushrooms to the sauce and then reheat until bubbling. Add the chicken. When the chicken is hot, check the seasoning. Divide the chicken mixture between 4 plates or large bowls.
- Lay a square of puff pastry on top of each plate. Serve.