Paschtéit / Bouchée à la Reine Luxembourgeoise (Creamy Chicken & Mushroom Riesling Ragout) – Authentic Luxembourg Recipe

Ingredients for Paschtéit / Bouchée à la Reine Luxembourgeoise (Creamy Chicken & Mushroom Riesling Ragout) (4 Servings)

• 1.25 lbs (or 2.5 cups) poached chicken pieces and mini veal/beef meatballs, prepped into bite-sized pieces
• 1.5 cups sautéed button mushrooms, washed and trimmed
• 1 cup crisp puff pastry or rice
• 1 medium onion and 3 cloves garlic, finely minced with Moselle Riesling splash
• 1.5 tbsp traditional Luxembourg seasoning (nutmeg, lemon juice, velouté cream sauce)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown poached chicken pieces and mini veal/beef meatballs for 5 minutes.
2. Add minced onion, garlic, Moselle Riesling splash, and nutmeg, lemon juice, velouté cream sauce, stirring for 2 minutes until deeply aromatic.
3. Add sautéed button mushrooms and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in crisp puff pastry or rice right before serving warm.