1 lb of chicken (tenders or thighs depending on your choice of white or dark meat, cut into small pieces)

5 tbsp of butter

1 onion, finely chopped

6 tbsp of all-purpose flour

1/3 cup of vermouth

2 1/4 cup of chicken broth

2 small potatoes, very small cubes

1 corn, just the kernels

Couple baby bella mushrooms, chopped

1 cup of peas (frozen or fresh)

2 pieces of thawed puff pastry

Some chopped sage & marjoram (1 tbsp or so each)

Salt, red chili pepper flakes & white pepper, to taste

1 egg, beaten


Preheat the oven to 375 F;

In a saute pan, melt the butter over medium heat and add the onion until translucent;

Add the chicken pieces and continue to cook over medium heat;

Halfway through cooking the chicken, add the potatoes;

When the chicken is almost cooked, that you can't see anymore pink, add the vermouth;

When the vermouth is reducing, add the flour and combine it with the chicken, potato and onion mixture;

Slowly add the chicken broth, the marjoram, sage & the remaining vegetables;

Continue to stir occassionally so the mixture doesn't stick to the bottom of the pan and allow it to come to a boil;

Continue to boil for a couple minutes and then lower the heat until the mixture has thickened and reduced to a good consistency (for 5-10 minutes). While this is happening add your remaining seasoning (salt, white pepper, chili flakes) in small amounts until the right amount of flavor is there;

Turn off the heat and ladle the mixture into the cocottes or ramekins until full;

Place puff pastry on top of the cocotte and make an whole or x in the middle;

Brush with the beaten egg and place in the oven on a sheet pan for 30 minutes or so, until the puff pastry is crisp and golden brown; and

Remove from the oven and let cool for 5-10 minutes before serving.