100 Luxembourg – Bouchée à la Reine

100 Luxembourg - Bouchée à la Reine

Bouchée à la Reine

A decadently rich tasting dish with simple preparation. Creamy chicken and mushroom filling spilling out of puffed pastry. How can you go wrong?

Recipe translated from German


for cooking the chicken:

1 chicken (about 1 kg), if possible organic quality

Soup vegetables (eg 1 leek, 1 onion, 1 carrot, celery leaves, 4-5 stems of parsley)

some peppercorns, allspice granules, cloves

2-3 bay leaves

1 tablespoon of salt


in addition for filling:

4-5 heaped tablespoon flour

200 ml of cold milk

400 g fresh white mushrooms (please do not leave the can!)

200 ml dry white wine, eg a Riesling from the Mosel

Chicken broth (from cooking the chicken)

Salt, freshly ground pepper and nutmeg

Lemon juice freshly squeezed

for the pastry paste:

4 pastry pastry pastes or:

1 pack of puff pastry slices frozen (very delicious: organic spelled full grain pastry dough)

1 egg yolk

Cooking chicken:

Clean the soup vegetables, wash, peel the onion and divide everything into coarse pieces. Rinse the chicken under running cold water and dab with kitchen paper. Possibly cut the fat at the tail end.

Put the chicken with the prepared vegetables in a large saucepan. Add the spices and the salt and fill with water until the chicken is completely covered. Bring the whole thing to a boil and cook over medium heat, gently frying for 1-1.5 hours, until the meat is easily removed from the bones.

Remove the chicken from the pot and allow to cool slightly. Pour the broth through a sieve and set aside.

Baking the fresh puff pastry paste:

Thaw the frozen puff pastry according to the package.
Preheat oven to 200 ° C top / bottom heat.

To make the pies go well when baking, I put three and not just two slices of pastry superimposed. Normally one now takes two different size rings, the size for the paste and the smaller one defines the lid. Since I do not have a cutter big enough, I cut the dough plates with a sharp knife in shape (first square, then I stuck the corners so easily) and with a small Ausstecher (cookie/dough cutter) I marked the opening or the lid while I tried only the upper dough plate.

Top the pies with egg yolk and bake for 20-30 minutes. They should not become too dark, eventually reduce the temperature to the end.

Once the filling is ready, the pies can be filled immediately, otherwise they can be taken out of the oven and reheated later, or kept in a slightly earlier oven.

If ready-to-eat patties are to be filled, they have to be heated in the oven for 10-15 minutes at 160 ° C (or after packing).

Preparation of filling:

Remove the chilled chicken meat from the bone and remove the skin, fat and unsightly spots. Cut the meat into small or coarse pieces. I like it medium and ripped.

Cut the mushrooms into slices.

Make a béchamel for the sauce. I do this without fat as follows: Toast the flour in a saucepan with medium heat until it begins to smell pleasantly, then immediately pour in the cold milk and mix well with the snowbeet. Add some broth and the wine. Now gradually add enough broth until the desired consistency is reached. If it is too thin, you can thicken with food starch (mixed with some cream).

Allow to simmer for a few minutes with gentle stirring so that the taste of the flour disappears. Then add the meat and the mushrooms, mix with a wooden spoon and simmer for a few minutes with stirring until the meat is hot and the mushrooms are cooked. Season with salt, pepper and nutmeg and add some lemon juice.

From the warmed pies cut the lid, if necessary a little hollow out and some of the filling in.

Fill the rest of the filling separately. As a side dish I personally like very much rice and a green salad, other common side dishes are potato croquettes, walnut, or Duchinkartoffeln and as vegetable peas with carrots.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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