Chicken Friand (Tourte au poulet et champignons)

Ooh this one is soooooo good.  As in, "I want to make this again right away"-good.  However, a word of precaution here: as I was unsure of the portions, I decided to attempt to make 1.5 times the original recipe to make sure there would be enough.  There was more than enough for sure.  I didn't get to write this entry directly after making it, though, so I'm hoping that the amounts I include are correct for what I modified.  In the future, I will probably make this in the same amount and just freeze the leftover sauce and chicken so that I can easily have it again some night.

Link to original recipe:
http://www.food.com/recipe/chicken-friand-tourte-au-poulet-et-champignons-513419

Ingredients:

3 c. boneless, skinless chicken thighs, chopped in bite-size pieces
5 T. unsalted butter, divided
kosher salt and coarse ground pepper, to taste
6 cups sliced button mushrooms
~1 1/2 tsp. herbes de Provence, divided (I didn't actually measure)
1 1/2 c. dry white wine, divided (I used Barefoot Chardonnay)
1 medium yellow onion, finely chopped
3/4 tsp. bottled minced garlic
3 T. flour
up to 1 c. chicken broth
1 c. heavy cream
1 1/2 sheets puff pastry, thawed (or 2, if you need 4 servings)
1 egg, lightly beaten

Instructions:

1. Heat oven to 375°F.  (Next time, I will wait until when I start making the cream sauce to turn it on, as I'm a slow cook.)  Line a large, rimmed baking sheet with parchment paper.

2. Add chicken to large frying pan over medium heat.  Salt and pepper to taste, then add 2 T. butter.  Stir occasionally and cook chicken for about 10 minutes, or until done.  When chicken is done, pour into a strainer over a bowl to reserve cooking juices.

3. Meanwhile, in another large frying pan, add mushrooms and 2 T. butter over medium heat.  Cook until mushrooms give their liquid and it has nearly evaporated.

4. Add 3/4 tsp. of the herbes de Provence to mushrooms and sauté for 1 minute.

5. Add 3/4 c. of the wine to mushrooms and cook until it evaporates.

6. In the pan used for cooking the chicken, add remaining 1 T. of butter over medium heat.  Add onions and cook until soft (I think it was about 2 minutes for mine).

7. Add garlic and remaining 3/4 tsp. of herbes de Provence to onions and cook for about 45 seconds.

8. Whisk flour into onion mixture and cook, stirring constantly, for about 2 minutes.

9. Add enough chicken broth to reserved chicken cooking juices to make 1 cup total (**I may have used 1.5 cups total, but I am not certain).  Gradually whisk this into onion mixture.

10. Whisk in remaining 3/4 c. wine.  Add mushrooms to mixture, then stir in cream.  Cook for 3-5 minutes.

11. Cut whole pastry sheet into 2 triangles, and if using the half one, pinch pieces together to make a T shape, if needed.  Place on parchment lined baking sheet.

12. Add 1/3 to 1/2 c. of chicken to each piece of puff pastry.  Top with around 1/4 to 1/3 c. of mushroom cream sauce.  Fold up pastry to enclose the chicken and sauce (some may will leak out, this is ok and messy :)).  Pinch all seams closed as best as possible.

13. Brush each pastry with beaten egg (shown above).  Place in oven and bake for 25-30 minutes, until golden-browned.

14. Top each pastry with remaining mushroom sauce and enjoy! I highly recommend serving with salad, vinaigrette dressing, Asiago shredded cheese, as shown here :)