Chicken and spinach heart cigars with porcini mushroom raclette
Ermitage cheese used : Raclette and raclette cheese
- 15 slices of Ermitage raclette cheese with porcini mushrooms
- 2 fine fillets of chicken
- 1 glass of dry white wine
- 1 glass of chicken broth
- 1 onion
- 2 cloves of garlic
- 1 bouquet garni
- 700g of spinach
- 10g of wheat flour
- 15cl of milk
- 15 sheets of phyllo dough
- Fry the chicken fillets in a cast iron pot until they are coloured, season with salt and pepper.
- Fry the onion and chopped garlic for 1-2 minutes. Pour in the white wine and chicken stock (do not cover the chicken fillets completely) and the bouquet garni. Cook over a low heat for 2.5 hours, stirring regularly so that the mixture does not stick.
- Remove the chicken fillets from the pot, shred with a fork and reduce the juices until almost syrupy. Add the shredded fillet and set aside.
- Fry the spinach leaves in a pan with a dash of olive oil for 5 minutes. Drain them, holding them in your hands so the mixture does not become too wet. Chop them coarsely and add them to the shredded chicken.
- Make a béchamel sauce: melt 15g of butter in a saucepan, add the flour and cook while stirring without letting it brown.
- Add the hot milk a little at a time and allow it to thicken. Season and add to the chicken/spinach mixture.
- Cut each slice of porcini raclette cheese into 4 sticks.
- Melt 60g of butter. Take a sheet of filo pastry and place a tablespoon of chicken filling 3cm from the edge of the sheet. Place 2-3 sticks of porcini raclette cheese on top, fold over the sides of the filo sheet and roll into cigars.
- Brush with melted butter. Repeat until you have used all the filo pastry.
- Bake in the oven for 15 minutes at 200°C (gas mark 7), or in a frying pan until golden on all sides.