Photo by AuntBeesGarden
AuntBeesGarden's Notes:
Expand3 tablespoons lemon curd Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 cup white wine vinegar Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1 clove of garlic, minced fine Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon freshed cracked black pepper Ask a question about this ingredient
Whisk all ingredients until mixed well, refrigerate. Makes 1 cup.
Ask a question about this step2 chicken leg quarters, with skin and bone Ask a question about this ingredient
1/2 cup Lemon Curd Vinaigrette Ask a question about this ingredient
1/2 pound fresh brussels sprouts, cut off ends and quartered Ask a question about this ingredient
1/2 cup walnuts, rough chopped and toasted Ask a question about this ingredient
1 medium onion, sliced thin Ask a question about this ingredient
4 ounces crumbled feta cheese Ask a question about this ingredient
1/2 cup Lemon Curd Vinaigrette Ask a question about this ingredient
1 box frozen puff pastry dough Ask a question about this ingredient
1/4 teaspoon each salt and pepper Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
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.
Ask a question about this stepPlace onions in colander over another bowl or in sink sprinkled with kosher salt to drain liquids for 30 minutes.
Ask a question about this stepToss chicken, brussels sprouts, onions, walnuts and feta in a large bowl with 1/4 cup of Lemon Curd Vinaigrette.
Ask a question about this stepFollow 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.
Ask a question about this stepWhisk 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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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
