1 Remove the thighs and breasts from the chicken. Reserve the carcass and break it into large pieces.
2 Peel and wash the carrot, celery, and leek white.
3 In a large pot, place the carcass pieces and vegetables, cover with water, bring to a boil, and simmer for 1 hour.
4 Strain through a chinois, add the cream, reduce again, and finish the liaison with the dried courgette purée. Season with fine salt and freshly ground pepper. The velouté is ready.
5 Bone and remove the sinews from the chicken thighs, then cut into thin strips. Do the same with the breasts.
6 Sear the strips in a nonstick pan with the oil blend, drain, and add to the chicken velouté.
7 Sort, wash, and sauté the chanterelles in hazelnut oil, add the shallots. Drain everything and add to the chicken.
8 Mix well, adjust the seasoning, and keep warm (preferably in a bain-marie).
9 Cut 2 oval shapes from the puff pastry measuring 20 cm by 15 cm. Layer them together, brush with egg, and bake in a 390°F (200°C) oven for 20 minutes.
10 Remove from the oven and carefully lift off the lid with a knife. Hollow out slightly and fill with the chicken mixture.
11 Garnish with fresh flat parsley.
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