| 1 | Sauce:heat vegetable oil in heavy large saucepan over high heat. |
| 2 | Add chicken wings and brown well, turning occasionally, about 10 minutes. |
| 3 | Add onions, thyme and rosemary and saute 5 minutes. |
| 4 | Add wine and boil 5 minutes. |
| 5 | Add chicken stock and boil until liquid is reduced to 1 cup, about 20 minutes. |
| 6 | Strain sauce through sieve set over small saucepan, pressing on solids with back of spoon. |
| 7 | Can be prepared 1 day ahead. |
| 8 | Cover and refrigerate. |
| 9 | for chicken: melt 2 tbs butter in heavy large skillet over med-low heat. |
| 10 | Add sliced leeks and saute until tender, about 8 minutes. |
| 11 | Season to taste with salt and pepper. |
| 12 | Transfer to medium bowl and cool. |
| 13 | Melt 2 tbs in same skillet over medium heat. |
| 14 | Add mushrooms and saute until beginning to brown, about 3 minutes. |
| 15 | Cool completely. |
| 16 | Place 1 pastry sheet on work surface. |
| 17 | Brush with melted butter; top with second pastry sheet; brush with butter. |
| 18 | Repeat with third sheet of pastry. |
| 19 | Place 1 chicken breast 5 inches in from short end of pastry. |
| 20 | Top chicken with ?of leeks and 2 mushroom halves. |
| 21 | Fold in sides. |
| 22 | Roll up, forming rectangular packet. |
| 23 | Transfer to baking sheet vegetable side up. |
| 24 | Brush packet all over with melted butter. |
| 25 | Repeat with remaining ingredients forming 4 packets total. |
| 26 | Can be prepared 6 hours in advance. |
| 27 | Cover and refrigerate. |
| 28 | Preheat oven to 350°F. |
| 29 | Bake chicken until pastry is pale golden and chicken is cooked through., about 30 minutes. |
| 30 | Meanwhile, bring sauce to simmer. |
| 31 | Remove from heat and whisk in 6 tbsps chilled butter, just until melted. |
| 32 | Season to taste with salt and pepper. |
| 33 | Serving suggestion: cut in half cut sides out serve on top your favorite glazed carrot recipe and spoon sauce around |
