Chicken and Mushroom Bundles
- prep time 0 min
- total time 0 min
- serves 8
2 tablespoons olive oil
3 pounds boneless chicken breasts and thighs, cubed
5 cups quartered mushrooms (about 1 lb)
4 cloves garlic, minced
2 shallots, finely chopped
¼ cup all-purpose flour
2 cups chicken stock
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fesh sage
¼ teaspoon each salt and pepper
1 ½ cups red wine
16 sheets phyllo pastry
⅓ cup butter, melted
1. In large shallow Dutch oven, heat oil over medium-high heat; cook chicken, in batches and stirring, until no longer pink inside, about 8 minutes. With slotted spoon, transfer to bowl.
2. Add mushrooms, garlic and shallots to pan; cook over medium-high heat until liquid is evaporated, about 8 minutes. Stir in flour; cook for 1 minute. Gradually whisk in stock, parsley, oregano, thyme, sage, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Return chicken to pan.
3. Meanwhile, in small saucepan, boil wine until reduced to 1/2 cup; stir into chicken mixture. Let cool completely.
4. Lay 1 sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Mound 1 cup filling 2 inches from 1 short side. Fold sides over; roll up. Place, seam side down, on parchment paper–lined baking sheet. Brush with butter. Repeat to make 8 bundles. Bake in 425°F oven until golden, about 15 minutes. Let cool slightly.