CHICKEN FRICASSEE ALA BONNIE VIEW INN

1 cup butter
1 cup flour
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 medium red bell pepper, coarsely chopped
30 ounces boneless chicken, cubed
1 ounce vegetable oil
1 tablespoon chopped garlic
3/4 liter whipping cream
1/2 teaspoon thyme

5 each puff pastry shells

Preheat oven to 375 degrees F.

For the Raux, in a sauce pan over medium heat combine butter and flour and heat till smooth; set aside.

Coarsely chop peppers and onion, set aside.

Cube chicken while you heat the oil a frying pan on medium-high heat. Add onions, the peppers, and chicken cubes along with garlic; saute lightly.

Add cream and thyme and then bring to a simmer for about 5 minutes or until thickened. Season with salt and pepper. Add the Raux as needed to thicken the mixture.

Cut pastry shells in half. Lay bottom of shell down, cover with combined sauce, top with other half of puff pastry.

Bake at 375 degrees F for 8-10 minutes or until golden brown.

Servings: 5
Source: Chef Monte Misco; Bonnie View Inn of South Kashagawigamog