Easy Christmas Dinner Menu for 6

Updated at: Mon, 11 Mar 2024 08:38:45 GMT

Step 1

Roast chicken at 375F (190C) for 40-45 minutes or until cooked through. Set aside to cool.

Step 2

In a large non-stick skillet, melt the 2 tablespoon of butter, add shallots and cook until translucent and fragrant. Then add mushrooms. Sauté until mushrooms wilt and have turned a deep golden brown. Add salt and pepper to taste.

Step 3

Then add the thyme, the Worcestershire sauce and the wine. Reduce slightly until wine is mostly evaporated. Set aside to cool.

Step 4

Remove the skin from the chicken and shred the chicken off the bone with two forks into bit-sized pieces until you get 2 cups. Set aside.

Step 5

Meanwhile, prepare the bechamel sauce, In a deep skillet, melt the butter, then whisk in the flour. Cook for 1 minute, then whisk in the milk. Allow the sauce to simmer and thicken. Then add the salt, the garlic, and freshly cracked pepper.

Step 6

Add in the cooked mushroom mixture to the bechamel sauce. Add the chicken. Stir to combine. Taste or seasoning. Add more salt and pepper to taste if needed. Allow to cool and then transfer to a container and place in the refrigerator until ready to serve.

Step 7

For the puff pastry, roll it out on a floured surface. Cut out 6 circles (with the help or a bowl) around 5 inches in diameter. Transfer to a cookie sheet lined with parchment paper. Use the puff pastry scrapes the cut out a small Christmas tree shape or star around 2-inch in size.

Step 8

Place the shape in the center of the circle and brush the beaten egg on the pastry round affixing the shape in the center. Be careful not to brush the edges of the round with the egg or it will prevent the pastry from puffing up.

Step 9

Bake at 400F (200C) for 18-20 minutes. Allow to cool slightly. Can rest on the countertop, uncovered for 1 hour.

Step 10

Mix together the panko bread crumbs with the oil, herbs de Provence salt and pepper, and parmesan cheese.

Step 11

Meanwhile, keep the oven set at 400F. Prep the tomatoes. Slice off the tops, and scoop the core out with a melon baller. Fill each tomato with the panko bread mixture. Place on a sheet pan and bake for 20 minutes. During the last 10 minutes, place the asparagus on a tray, drizzle with olive oil and season with salt and pepper and bake for 10 minutes.

Step 12

Meanwhile, reheat the sauce until hot. Thin with a little milk if needed. Then gently pull apart the puff pastry round, by pulling apart the top from the bottom, to split into two halves. Place the bottom on the puff pastry on the bottom, spoon the sauce over, then place the top on.

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