Bricks au poulet crémeux SANS FRITURE légères et hyper croustillantes 👩🏻‍🍳🥟

Ingredients

• 2 pieces Leeks (large, cleaned, halved lengthwise and sliced thin)
• 2 tablespoons Olive Oil (extra virgin)
• 3 cloves Garlic (minced)
• 100 grams Mushrooms (any variety, finely diced)
• 500 grams Chicken Breast (skinless, boneless, diced very small)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Herbes de Provence (optional)
• 1 teaspoon Smoked Paprika (adds smoky flavor)
• 80 grams Pitted Olives (black or green, finely chopped)
• 1 bunch Fresh Parsley (finely chopped)
• 50 ml Heavy Cream (for sauce)
• 2 slices Cheddar Cheese (full‑fat, cut into small pieces)
• 30 grams Parmesan Cheese (freshly grated, generous handful)
• 2 tablespoons Butter (melted, for brushing)
• 6 sheets Phyllo Pastry Sheets (thawed if frozen, cut in half lengthwise)

Instructions

1. Prepare Leeks

   Trim the root ends, split each leek lengthwise, rinse thoroughly to remove grit, then slice into thin half‑moons.

   Time: PT5M

2. Prep Remaining Ingredients

   Finely dice mushrooms, chicken breast, olives, and chop parsley. Mince garlic. Slice cheddar and grate parmesan.

   Time: PT5M

3. Caramelize Leeks and Garlic

   Heat olive oil in a large skillet over medium heat. Add leeks and minced garlic, sauté until leeks are soft and lightly caramelized.

   Time: PT5M

   Temperature: Medium heat

4. Add Mushrooms

   Stir in the diced mushrooms and continue cooking, stirring occasionally, until mushrooms release moisture and start to brown.

   Time: PT5M

   Temperature: Medium heat

5. Cook Chicken and Season

   Add the tiny chicken dice to the pan, season with salt, pepper, Herbes de Provence and smoked paprika. Cook, stirring regularly, until chicken is cooked through (no pink), about 12 minutes.

   Time: PT12M

   Temperature: Medium heat

6. Finish Filling with Cream and Cheese

   Reduce heat to low, stir in olives, heavy cream, cheddar pieces, grated parmesan and half of the chopped parsley. Mix until cheese melts into a smooth sauce.

   Time: PT3M

   Temperature: Low heat

7. Cool Filling

   Transfer the filling to a wide bowl and let it cool to room temperature, about 10 minutes, before assembling the bricks.

   Time: PT10M

8. Prepare Pastry Sheets

   Cut each phyllo sheet in half lengthwise. Fold the long edge over about 1 cm to create a small rim that will help seal the brick.

   Time: PT5M

9. Assemble the Briques

   Place a spoonful of cooled filling near the bottom edge of a pastry half, fold the edges over the filling to form a triangle, and press gently to seal. Trim any excess edges with scissors if needed.

   Time: PT5M

10. Butter the Briques

    Brush the outside of each assembled brick lightly with melted butter.

    Time: PT2M

11. Cook in Air Fryer (or Oven)

    Pre‑heat the air fryer to 200°C. Arrange the bricks in a single layer in the basket (or on a baking sheet). Cook for 12 minutes, turning halfway through, until both sides are deep golden and crisp.

    Time: PT12M

    Temperature: 200°C

Nutrition Facts

Calories

533

Protein

32 g

Carbohydrates

21 g

Fat

27 g

Fiber

2.5 g