A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach A1

Elevate your dinner table with these A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach—a dish that combines sophisticated presentation with bold, savory flavors. Juicy, seared chicken thighs are brushed with tangy A1 Steak Sauce, wrapped in golden, flaky puff pastry, and baked to perfection. Resting atop a velvety bed of Dijon-infused sautéed spinach, this recipe marries the richness of buttery pastry with the zesty creaminess of a mustard-spinach blend. Perfect for a gourmet weeknight meal or an impressive dinner party entrée, these en croute delights are easy to make yet bursting with flavor. With a prep time of just 20 minutes, this elegant dinner-for-four is a true showstopper!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 4 tablespoons A1 Steak Sauce
• 2 sheets Puff pastry sheets
• 1 piece Egg
• 1 tablespoon Water
• 2 tablespoons Unsalted butter
• 2 cloves Garlic (minced)
• 8 cups Fresh spinach
• 2 tablespoons Dijon mustard
• 2 tablespoons Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Season the chicken thighs with a pinch of salt and pepper on both sides. Heat 1 tablespoon of butter in a skillet over medium heat. Sear the chicken thighs for 2 minutes per side, or until they are lightly browned. Remove and let cool slightly.

Step 3

Roll out the puff pastry sheets on a floured surface. Cut each sheet in half to create 4 rectangles.

Step 4

Brush 1 tablespoon of A1 Steak Sauce on each piece of chicken. Place each thigh in the center of a puff pastry rectangle. Fold the pastry over the chicken and press the edges to seal, creating a pouch. Trim excess pastry if necessary.

Step 5

Place the pastry-wrapped chicken seam-side down on the prepared baking sheet. Whisk the egg with 1 tablespoon of water to create an egg wash and brush it over the pastry.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

Step 7

While the chicken is baking, heat the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 8

Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Stir in the Dijon mustard, heavy cream, remaining salt, and pepper. Cook for another 2 minutes, or until the mixture is creamy and well combined.

Step 9

To serve, spread the sautéed Dijon spinach on each plate as a base. Place the puff pastry-wrapped chicken thighs on top and drizzle with any juices from the baking sheet. Serve immediately.

Nutrition Facts

Serving size	965.9 grams (965.9g)

Amount per serving	% Daily Value*
Calories	1961

Total Fat 127.10g	163%
Saturated Fat 43.90g	219%
Polyunsaturated Fat 1.70g
Cholesterol 724mg	241%
Sodium 5103mg	222%
Total Carbohydrate 74.70g	27%
Dietary Fiber 8.30g	30%
Total Sugars 8.90g
Protein 123.10g	246%

Vitamin D 48IU	240%
Calcium 326mg	25%
Iron 15mg	86%
Potassium 1221mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 25.4%

Carbs: 15.4%