Recipe - Roasted Chicken And Vegetables In Puff Pastry

1 pack (17 1/4ounce) frozen puff
pastry sheets; thawed
1 Red bell pepper; coarsely
chopped
1 cn (4 1/2ounce) cut or sliced up ripe
olives; drained
1 One half tablespoon Chopped fresh or dried
rosemary
1 One half tablespoon Olive oil
1 pound Small round red potatoes;
quartered
4 lg Shallots; cut in half
lengthwise
3 Garlic cloves; pressed
One half teaspoon Salt
1 teaspoon Pepper
One half teaspoon Paprika
4 Skinned and boned chicken
breast halves; cut into
1inch pieces
1 One half tablespoon Olive oil
Garnish: fresh rosemary
sprigs

Make puff pastry bowls according to directions below.

Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a
wire rack with custard cup in pastry. Remove custard cup, and cool pastry
on wire rack.

Combine bell pepper and next 6 ingredients; set aside.

Combine salt, pepper, and paprika in a large bowl; add chicken pieces,
tossing to coat evenly. Spread in a lightly greased 15 x 10inch jellyroll
pan. Sprinkle with 1 One half tablespoons olive oil, stirring to coat.

Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture;
bake 25 more minutes or until browned, stirring twice. Spoon into pastry
bowls; garnish, if desired. Serve immediately. Makes 4 servings.

Rules for Roasting •Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. •While you can
also roast a broilerfryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broilerfryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. •Let roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. •Roast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.

Rival restaurantstyle presentation with the convenience of puff pastry
sheets. 1) Invert 4 (6ounce) custard cups on a lightly greased baking
sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an
11inch square. Cut in half diagonally. 3) Mold each portion of pastry
around outsides of cups; allow edges to extend from bowls onto baking
sheet. Trim edges of dough to form equal triangles, using the shortest
point as a guide.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1035 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998