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These melt-in-your-mouth, layered pastries hold a wonderfully seasoned chicken mixture that turns a basic dinner into something truly memorable. The way the tender, cheese-infused dough pairs with the zesty chicken creates an irresistible combo you'll want time and again. What seems like a fancy bakery treat actually comes together quite easily in your home kitchen.
I whipped these crescents up for a family get-together when I needed something filling but easy to carry around. Everyone's reaction when they bit through the flaky layers and found the seasoned chicken inside was absolutely worth the effort.
Starter Dough Components
- Unbleached all-purpose flour: Gives the backbone while staying soft when handled right.
- Instant yeast: Makes for dependable rising without needing to proof separately.
- Plain yogurt: Brings a slight tang and helps make that special croissant texture.
- Light honey: Evens out the taste while giving the yeast something to feed on.
- Sunflower oil: Spreads fat throughout the dough consistently.
- Filtered lukewarm water: Wakes up the yeast at just the right temperature.
Tasty Filling Elements
- Butter: Makes those beautiful layers separate when baked.
- Sharp cheddar cheese: Adds rich savory notes that work well with the chicken.
- Eggs: Give a nice golden look and help stick the edges together.
- Boneless chicken thighs: Stay juicier and tastier than breast meat.
- Spice blend: Adds complexity without taking over the pastry.
- Sweet and tangy sauce: Ties all the filling ingredients together wonderfully.
Dough Making Steps
- Mixing:
- Put flour and salt in a big bowl. Make a hole for the yeast, yogurt, honey, oil, and water mixture. Stir slowly until you get a rough dough.
- Kneading:
- Move to a floured countertop and work the dough for 10-12 minutes until it feels smooth, stretchy, and a bit sticky.
- First Rising Period:
- Roll into a ball, put in an oiled bowl, and cover it up. Let it grow in a warm spot with no drafts until it doubles, around an hour.
- Rolling and Layering:
- Push the air out and split the dough in two. Roll each piece into a 32 cm circle. Spread one with butter and grated cheese, then put the second dough circle on top.
- Shaping:
- Push the edges together. Cut into 12 triangles and roll each from the wide end to the point to make the crescent shape.
- Baking Preparation:
- Line them up on baking sheets with parchment, brush with beaten egg, and bake until they turn golden.
Chicken Cooking Process
- Cooking the Chicken:
- Warm oil in a pan. Brown chicken thighs for 3-4 minutes on each side until they look golden. Cook them until they reach 165°F inside.
- Resting and Chopping:
- Let them cool a bit before cutting into small chunks.
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Putting It All Together
- Slicing Crescents:
- Cut the baked crescents sideways to make a pocket.
- Filling:
- Stir chopped chicken with sauce and stuff each crescent generously.
- Serving:
- Eat right away while the filling's still warm.
My mom always said nothing tastes better than handmade bread, and these crescents prove she was right every single time. When these are in the oven, the smell takes me straight back to her kitchen.
Tasty Companions
Serve these chicken-stuffed crescents with a fresh green salad topped with lemony dressing for a nice contrast. Oven-roasted veggies like asparagus go great with the richness, or try a simple tomato soup for a cozy meal.
Different Takes
Switch up your fillings for something new. Go for Greek-style with spiced beef and feta cheese. Make an Italian version by mixing shredded chicken with pesto, sun-dried tomatoes, and mozzarella. If you want no meat, try roasted veggies with goat cheese.
Keeping Them Fresh
You can keep unbaked crescents in the fridge for up to 24 hours before baking. Once baked, they'll stay good at room temp for a day. Put them in the fridge for up to three days and warm them back up in a 300°F oven for 5-7 minutes.
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What makes these chicken-filled crescents so amazing is how they turn basic stuff into something really special. With their perfect mix of flaky pastry and tasty spiced chicken, they always make people happy.
Frequently Asked Questions
- → Can the dough be made early?
- Of course! Make it a day before and store it covered in the fridge. Let it warm to room temperature before rolling.
- → What can replace Algerienne sauce?
- No Algerienne? Combine mayo, harissa or sriracha, and a splash of lemon for a similar taste.
- → Is chicken breast okay to use?
- Sure! Breast works fine—just be careful not to cook it too long so it doesn't dry out.
- → How should the leftovers be kept?
- Put cooled crescents in an airtight container in the fridge for up to 3 days. Warm them in a 350°F oven for 10 minutes to crisp up.
- → Are these freezable?
- Yes! Freeze before or after baking. Unbaked ones need an extra 5-7 minutes in the oven. Thaw baked ones and reheat for best results.