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Chicken and Mushroom Bundles

Chicken and Mushroom Bundles
YIELDS
8 servings
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Ingredients

2
Tbsp olive oil
3
lb(s) boneless chicken breasts and thighs, cubed
5
cup quartered mushrooms (about 1 lb)
4
cloves garlic, minced
2
shallots, finely chopped
¼
cup all-purpose flour
2
cup chicken stock
¼
cup chopped fresh parsley
1
Tbsp chopped fresh oregano
1
Tbsp chopped fresh thyme
1
Tbsp chopped fesh sage
¼
tsp each salt and pepper
1 ½
cup red wine
16
sheet phyllo pastry
cup butter, melted
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Directions

Step 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.

Step 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.

Step 3

Meanwhile, in small saucepan, boil wine until reduced to 1/2 cup; stir into chicken mixture. Let cool completely.

Step 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.

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