Chicken Tartlets with asparagus and chanterelle

Chicken Tartlets with asparagus and chanterelle

Chicken Tartlets (Tarteletter) with asparagus and peas is a classic, old Danish recipe, being prepared for more than 100 years and eaten mainly as a starter.

Tarteletter can be made using store bought or homemade pastry shells. In Denmark, the puff pastry shells are easily found in all supermarkets and bakeries. 

The word tartlet means small tart and has its origin in France. Most of Danes serve this traditional dish especially at Christmas lunches and dinners or family gatherings.

Chicken Tartlets with asparagus and chanterelle

Ingredients for Chicken Tartlets with asparagus, peas and chanterelle :

  • 1 sheet puff pastry
  • 2 chicken breasts fillets
  • 2 bay leaves
  • 3 black peppercorns
  • salt and pepper
  • 75 g butter (50 g for the white sauce and 25 g for cooking chanterelles )
  • 1 dl all-purpose flour
  • 3 dl milk
  • 6 white asparagus
  • 100 g fresh peas
  • stock from the chicken
  • 200 g chanterelle
  • 12 silicon muffin forms

How to prepare Tartlets shells :

  • Pre-heat the oven at 180˚C.
  • Roll out the pastry and cut it into about 12 cm pieces.
  • Place them in deep fluted tartlet tins or silicon muffins forms. Trim edges and prick the bottom using a fork.
  • Cover each pastry shell with parchment paper and fill them with baking beans.
  • Bake the shells for aprox. 15 minutes, or until golden. Remove the beans and paper, place back into oven for 5 minutes, or until pastry is cooked through on the base.
Notes: Depending on the size of your forms, you’ll may need to make more tart shells for the filling.

How to prepare Chicken Tartlets with asparagus, peas and chanterelle :

  • Place the chicken breast in a saucepan and add water until just covered. Add black peppercorns and bay leaves and place it over medium-high heat. Bring to a simmer and then adjust heat to low and simmer gently for about 30 minutes or until done.
  • When the chicken is tender, remove from the stock and set aside. Let it cool and then cut the breast into bite-sized pieces. Reserve some of the water for later.
  • Meanwhile, wash the asparagus, peas and mushrooms under running water. Make sure to clean all dirt and sand from the asparagus and mushrooms.
  •  Remove the wooden end of the asparagus. Peel the skin with a peeler and then cut it into pieces of 2-3 cm. Finally, place the asparagus pieces in a pot of boiling water for about 1 1/2 minutes. Add also the peas and boil for 1/2 minute more, then cool in ice water and pat them dry.
  • In a saucepan over medium heat, melt butter (50 g) and add flour. Cook for 2 minutes, stirring occasionally. Slowly add milk and keep stirring until sauce has thickened. Gradually whisk in stock, and continue stirring. Let the sauce simmer for 5 minutes, until it has a thick consistency.
  • Add the chicken pieces, asparagus and the peas to the white sauce and season with salt and pepper. Avoid boiling the sauce with the chicken added, as it can cause the meat to shred.
  • In a saucepan melt the rest of butter (25 g) and cook chanterelle for few minutes.
  • Assemble the tartlets: warm shells in the oven, then fill them with the white chicken sauce and, finally, top with chanterelle.
  • Serve immediately and enjoy!
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