I dont think i'd get to update the blog till i get back from India, so here's wishing everyone a very Merry Christmas.
Serves- 3 to 4 as part of a main meal
Boneless, skinless chicken thighs- 450 gms
Salt - to season
Pepper- to season
Garlic powder- 1/2 tsp
Maille Original Dijon mustard- 1 tbsp
Mayonnaise- 2 tbsp
Ham slices- 4 to 5, cut in cubes
1 Jus Rol Bake-it-Fresh Croissant can
Parmesan or Swiss cheese- 1/2 cup, grated
Milk- 2 tbsp (for glaze)
For the mustard cream sauce
Plain flour- 1 tbsp
Milk- 1 cup
Maille Multigrain mustard- 2 tbsp
Thyme- a sprig
Parmesan cheese- 2 to 3 tbsp*
Salt- to taste
Pepper- to taste
Cut the chicken thighs into small bite size pieces and cook in a saucepan with salt, pepper, garlic powered and a dash of water.
Cook till done and keep aside till slightly cool.
(You can also cook chicken on the bone, and if doing so, shred it into small pieces once cooked and cooled)
Once cool, stir in the Dijon mustard, mayo and ham slices.
Pop open the croissant can and lay out the croissants like a star, overlapping each other and as symmetric as possible. Make sure there aren't any gaps between the croissants.
Place the filling all around the ring and top with cheese.
Fold the croissants over and tuck under the wreath if possible or else, trim a bit and pinch the edge you fold over.
Give the wreath a milk wash and chuck into the oven for about 20 minutes.
Melt butter in a saucepan on medium heat, and add the flour. Cook for about 2 minutes.
Add half the milk and whisk with the flour to form a smooth paste.
Pour in the remaining milk, the multigrain mustard, thyme, salt and pepper and stir continuously until thickened.
Once the croissant wreath is out of the oven, cool on a cooling rack for a couple of minutes after which pour the mustard cream sauce over generously, slice and serve.
Notes: You can do a veg version of this with beans, carrot, corn or even add spinach or kale to the chicken and do a non cordon bleu version.
The filling can be made a day ahead
I used cheddar cheese as i was out of parmesan
With thanks to Maille for the fabulous hamper.