Monday, January 17, 2011

Austrian Chicken Strudel

Warning:  I am sleep-deprived!

Sick kiddos in da house!

And I'm hormonal.

That's a really bad combo for writing and trying to have people like your food blog.

Do you still love me?

(Quick, say "yes!"  I'm really weepy!  My husband is nervous and keeps giving me the "sideways eye."  Ladies:  you know the look.)

Pffffttttttttttttttttt. I think I'm officially going nuts.  

This is a fun and different way to serve my favorite protein:  chicken. 
If working with phyllo dough makes you want to rip out your hair, please skip it.  Eat the chicken filling alone or use puff pastry or serve a scoop in a baked acorn squash. Or put it in a hot dog bun.  Whatever!  Just don't rip out your hair. You'll regret it later.  Just like when you cut bangs after FINALLY getting them to ponytail length.

Begin with:  veggies!

Green onions (scallions), shallots, and mushrooms.
(If you have plenty of scallywags hanging around your house but are fresh out of scallions
just use a regular onion).

 Finely chop up some cooked chicken.

Add some olive oil to a large skillet.
Heat it up.
Sprinkle a drop or two of water over the heated oil.
If it sizzles, it's hot enough.

Add the shallots.
(Or regular onions.)
Cook for about a minute or two.

Add the green onions.
Cook for another minute or two.

I TRIED to be good.
But I couldn't help myself.

These babies needed some...

Just a pat... 

Now, that's better.

Throw in the sliced 'shrooms.

As Julia Child would say, "Don't crowd the pan!"
Mushrooms need their personal space when sauteing.
Never mind that they are on top of each other in this picture.

Do as I say, not as I do.

Let the mushrooms cook for about five minutes.

Then add the chicken.

Meanwhile, furiously beat up two eggs.

Then grate about 8 ounces of Swiss cheese.
Give your food processor a kiss if you have one. 


Back to the chicken mixture. 
Take a little taste.
What is it asking for?
More salt? 
Add a little more salt.
"What else, my little darling? What are your needs?," you ask.
"Parsley, please," it replies.
And of course, being the caring cook that you are, you'll happily oblige. 

Then, go ahead and add a little more salt.
Because you're hormonal and everything needs more salt.

Add some pepper.

Then, while you are stirring the chicken mixture,
add the beaten eggs.
I, of course, being given only two hands,
could not stir while also pouring the eggs
and wielding a giant camera.

Do as I say, not as I do.

Add the cheese.

And mix again.
Taste it.
Things are looking up!

Roll out some thawed phyllo dough.
Brush a sheet with melted butter.
And repeat with another sheet of dough.

Lay a third of the chicken mixture
across the top of the stacked sheets.
And roll it up.
Go ahead and brush it with more butter.

This recipe will make three phyllo "burritos".

Bake at 400 degrees for about 30-35 minutes, until golden brown.

Go lock yourself in your bathroom and eat all three.  Polish it off with your stash of chocolate.  Yeah.  You know you have one.  

Austrian Chicken Strudel
Makes 3 strudels

2 tablespoons olive oil
4 green onions, finely chopped
3 tablespoons scallions, finely chopped (or substitute half of a medium onion, finely diced)
Two large handfuls fresh mushrooms, sliced
2 chicken breasts, cooked and diced (about 3 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley (use 1 tablespoon dried parsley if you don't have fresh)
2 eggs, beaten
8 ounces grated Swiss cheese (about 2 cups)
6 sheets phyllo pastry, thawed
1/2 cup butter, melted

Heat olive oil in a large skillet.  Add scallions (or onions) and saute for about 2 minutes, stirring constantly.  Add green onions and saute for 2 minutes.  Add butter and stir until melted.  Add mushrooms and cook for 5-6 minutes, stirring well.  Reduce heat and add cooked chicken, salt, pepper, and parsley.  Stir in eggs and cook for about 5 minutes until set.  Add cheese, stir, and remove skillet from heat.

Preheat oven to 400.

Lay out 1 sheet phyllo pastry and brush with melted butter.  Place another sheet of pastry on top of the first and brush with more butter.

Spoon a third of the chicken mixture across the top of the rectangle.  Loosely roll up the strudel.  Brush with butter and place on a parchment paper-lined baking sheet.

Bake for 30 to 35 minutes or until golden brown. 

Adapted from:  The Peachtree Tea Room Cookbook (Wimmer, 1990)


Caneel said...

Ohhhhhhh yummmmmmmmm. Mouth is watering. :) I love the way you talk in this one! And I also have two sick little girls. :( You're not alone. :)

Heather-Gathering Spriggs said...

Hilarious!! Even at your moodiest you are still a master chef with words and kitchen utensils! Thank you darling for your honesty, your no nonsense approach. Im amazed by you. I heart you and imagine you creating this beautiful magic despite your cravings and frustrations. I get super lazy when I am hormonal. Its my week too (is that too much info to leave on a blog comment?) i was going to try to make your corn bread pudding (gluten free) if i can. if i don't pull my hair out and go eat a giant pile of cookies or something.

Anonymous said...

I didn't realize that fillo dough came in layers - so I saw "2 rolls" on the box and assumed that I needed to buy 3 boxes of dough to have enough for this recipe. I bought two and realized upon opening the first box the difference between sheets and rolls. Upon further inspection I noticed that in small print on the box it reads "20 sheets per roll." I should have plenty of fillo dough for all my future recipes!! :)