Author Notes
My two goals were to make sure all of my ingredients were seasonal and readily available and to use something that I had canned last year. So I really ended up with 2 recipes in one by creating the Lemon Curd Vinaigrette. To cut down on time you can use Lemon Pepper Rotisserie chicken breasts from the grocery. —AuntBeesGarden
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Ingredients
- Lemon Curd Vinaigrette
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3 tablespoons
lemon curd
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1/4 cup
olive oil
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1/4 cup
white wine vinegar
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1 tablespoon
water
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1
clove of garlic, minced fine
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshed cracked black pepper
- Gallette
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2
chicken leg quarters, with skin and bone
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1/2 cup
Lemon Curd Vinaigrette
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1/2 pound
fresh brussels sprouts, cut off ends and quartered
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1/2 cup
walnuts, rough chopped and toasted
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1
medium onion, sliced thin
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4 ounces
crumbled feta cheese
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1/2 cup
Lemon Curd Vinaigrette
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1
box frozen puff pastry dough
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1/4 teaspoon
each salt and pepper
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1
egg yolk
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2 tablespoons
water
Directions
- Lemon Curd Vinaigrette
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Whisk all ingredients until mixed well, refrigerate. Makes 1 cup.
- Gallette
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Marinate chicken in 1/2 cup vinaigrette for at least 4 hours. Bake in oven, covered for 35 minutes on 350. (If you are pressed for time you can use Lemon Pepper Rotisserie chicken breasted from the grocery instead.) Let chicken cool, remove skin, remove from bones and shred meat.
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Place onions in colander over another bowl or in sink sprinkled with kosher salt to drain liquids for 30 minutes.
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Toss chicken, brussels sprouts, onions, walnuts and feta in a large bowl with 1/4 cup of Lemon Curd Vinaigrette.
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Follow thawing instructions on puff pastry box. Lightly flour sheet pan, lay out puff pastry. Put half of chicken mixture in middle. Roll up edges of pastry and pinch to form gallette.
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Whisk egg yolk and water to make egg wash. Brush puff pastry with egg wash. Bake for 40 minutes on 400. Makes 2 gallettes.
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