Alive and Cooking

Chicken en Croute

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1 whole chicken
1 shallot
1 zucchini
1 clove of garlic
½ cup of fresh chives
1 tsp seeded mustard
50g fire roasted red peppers
1 tsp paprika
½ tsp ground cinnamon
2 tbsp chilli oil
2 sheets puff pastry
2 eggs
2 litres water


1. Place chicken into large pot and cover with water, pop on a lid, bring to a boil and simmer for 30 minutes.

2. Remove from water (remember to drain all water from the cavity) and allow to cool.

3. Finely chop the shallot and garlic, place into a bowl and grate the zucchini over the top, stir in the mustard, chopped fresh chives and sliced red peppers, add one egg and mix well.

4. Stuff this mixture into the cooled chicken cavity then in a small bowl mix together the chilli oil, paprika and cinnamon and baste the entire chicken.

5. Lay one sheet of puff pastry onto a baking paper lined tray and place the stuffed and basted chicken on top. Cut the second sheet of pastry into 4 then wrap the legs and breast of chicken sealing with the pastry base.

6. Brush the pastry with egg wash and roast at 180C for 45 minutes or until pastry is crispy and puffed.

Chicken en Croute