Savory A1 Chicken Thighs en Croûte with Dijon Spinach
Experience the perfect blend of flavors with our Savory A1 Chicken Thighs en Croûte, where tender chicken thighs are enveloped in golden, flaky puff pastry, infused with a robust mixture of A1 Steak Sauce and Dijon mustard. Served atop a vibrant bed of spinach cooked to perfection in a Dijon and A1 sauce glaze, this dish not only tantalizes the taste buds but also provides a delightful visual feast. Ideal for a special dinner or impressing guests, this recipe balances rich tastes with healthy greens, making it a star on your dining table.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Puff pastry
2 sheets (Thawed and cut into quarters)
Boneless skinless chicken thighs
4 (Coated in sauce mixture)
Spinach
6 cups (Fresh, rinsed)
Dijon mustard
4 tablespoons (Divided for chicken and spinach)
A.1. Original Sauce
4 tablespoons (Divided for chicken and spinach)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Roll out the two sheets of thawed puff pastry on a lightly floured surface and cut each sheet in half, giving you four squares of pastry.
3
In a small mixing bowl, whisk together 2 tablespoons of Dijon mustard and 2 tablespoons of A1 Original Sauce.
4
Using a brush or your hands, coat all sides of the chicken thighs thoroughly with the mustard and A1 mixture.
5
Place a chicken thigh in the center of each puff pastry square. Carefully fold the pastry over the chicken, pinching the edges tightly to seal the pocket.
6
Arrange the sealed pastry pockets, seam side down, on a baking sheet lined with parchment paper.
7
Bake in the preheated oven for 35 minutes or until the pastry is golden brown and the chicken is cooked through.
8
While the chicken is baking, prepare the spinach: in a large skillet over medium heat, combine the remaining 2 tablespoons of A1 sauce and 2 tablespoons of Dijon mustard.
9
Add the 6 cups of spinach (reserving a few leaves for garnish) to the skillet, and toss to coat the spinach evenly. Cook while stirring frequently for 6-7 minutes until the spinach is wilted and moist.
10
To serve, create a bed of the sautéed spinach on individual plates, placing one chicken pocket on top of each bed of greens. Garnish with the reserved spinach leaves and use A1 sauce in a squirt bottle to create a decorative drizzle around the plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory A1 Chicken Thighs en Croûte?
It is a savory dish featuring chicken thighs coated in an A1 and Dijon mixture, wrapped in puff pastry, and served on a bed of sautéed spinach.
What does the term en croûte mean in this recipe?
En croûte is a culinary term that means the food, in this case chicken, is wrapped in a pastry crust and baked.
At what temperature should I preheat my oven?
You should preheat your oven to 375°F (190°C) before baking the chicken pockets.
How do I prepare the puff pastry squares?
Roll out two sheets of thawed puff pastry on a floured surface and cut each sheet in half to create four equal squares.
What are the two main ingredients for the sauce coating?
The sauce is a simple yet robust combination of A.1. Original Sauce and Dijon mustard.
How long should the chicken bake in the oven?
The chicken should bake for approximately 35 minutes until the pastry is golden brown and the meat is cooked through.
How is the spinach for the base prepared?
The spinach is sautéed in a skillet with A1 sauce and Dijon mustard for 6-7 minutes until it is wilted and moist.
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless skinless chicken breasts, though thighs are recommended for their tenderness in this specific preparation.
How many servings does this recipe yield?
This recipe is designed to produce 4 individual servings, with one chicken pocket per person.
How much spinach is needed for the recipe?
The recipe calls for 6 cups of fresh, rinsed spinach.
Should I seal the puff pastry in a specific way?
Yes, fold the pastry over the chicken and pinch the edges tightly to create a sealed pocket.
How should the chicken pockets be placed on the baking sheet?
Place the sealed pastry pockets seam side down on a baking sheet lined with parchment paper.
What is the ratio of sauce for the chicken coating?
Use a mixture of 2 tablespoons of Dijon mustard and 2 tablespoons of A.1. Original Sauce to coat the 4 chicken thighs.
Is the spinach cooked with the chicken?
No, the spinach is prepared separately in a skillet while the chicken is baking in the oven.
How is the dish garnished for serving?
The dish is garnished with reserved fresh spinach leaves and a decorative drizzle of A1 sauce around the plate.
Can I use frozen puff pastry?
Yes, but ensure the puff pastry is fully thawed before attempting to roll it out and cut it into squares.
What type of mustard is best for this recipe?
Dijon mustard is specifically recommended for its sharp and tangy flavor profile that complements the A1 sauce.
Do I need to grease the baking sheet?
It is recommended to use parchment paper on the baking sheet to prevent sticking and ensure the pastry remains flaky.
How much sauce is used for the spinach?
The spinach uses the remaining 2 tablespoons of A1 sauce and 2 tablespoons of Dijon mustard.
Can I prepare this dish for a special dinner party?
Absolutely, the presentation of the golden pastry over a bed of spinach makes it ideal for impressing guests.
Should I flour the surface before rolling the pastry?
Yes, use a lightly floured surface to prevent the puff pastry from sticking as you roll and cut it.
What if I don't have a squirt bottle for the garnish?
You can use a spoon to carefully drizzle the A1 sauce in a decorative pattern if a squirt bottle is unavailable.
Is the chicken skinless in this recipe?
Yes, the recipe specifies using boneless skinless chicken thighs.
Can I use frozen spinach?
Fresh spinach is preferred for texture, but if you use frozen, make sure to thaw and squeeze out all excess liquid first.
Does this dish contain healthy greens?
Yes, the dish balances the rich puff pastry and chicken with a significant serving of sautéed spinach.
How do I know the spinach is done?
The spinach is ready when it is completely wilted and evenly coated with the mustard and A1 mixture.
Is this a comfort food recipe?
Yes, the combination of flaky pastry and tender chicken makes it a satisfying and savory comfort food.
What should the pastry look like when finished?
The puff pastry should be golden brown and flaky to the touch.
Can I make the pockets ahead of time?
You can assemble the pockets and keep them chilled, but it is best to bake them fresh for the best pastry texture.
How do I serve the dish?
Place a bed of cooked spinach on a plate, set the chicken pocket on top, and add the garnish and sauce drizzle.