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Ingredients
US|METRIC
5 SERVINGS
- 3 pieces chicken legs (confit)
- 2 yukon gold potatoes (large, peeled & cut into ½” cubes, about 2 cups)
- 5 Tbsp. truffle butter (Black, divided use)
- 2 medium carrots (peeled & diced)
- 1 stalk celery (diced)
- 1/2 red onion (medium, finely chopped)
- 2 inches leek (piece, white and light green parts only, halved and thinly sliced)
- 1 clove garlic (smashed and finely chopped)
- 1/2 pkg. mushrooms (Organic Chef’s Mix, trimmed and roughly chopped)
- 1 tsp. fresh thyme leaves
- 1 sage leaf (fresh, finely chopped)
- kosher salt
- freshly ground black pepper
- 2 Tbsp. all purpose flour
- 1 cup whole milk
- 1 cup chicken stock
- 1 cup frozen petit pois
- 1 sheet frozen puff pastry (best-quality, we used Dufour, thawed but chilled)
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