Recipe courtesy of Laura Calder
Vol au Vents
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup/250 ml chicken stock
  • 1 bay leaf
  • 3 tablespoons butter
  • 1 onion or large shallot, minced
  • 4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • A splash of white wine (about 2 tablespoons)
  • 2 cooked chicken breasts, diced
  • 1/4 cup/60 ml creme fraiche
  • 1 to 2 teaspoons mustard
  • Salt and pepper
  • A few handfuls of chopped fresh parsley
  • 6 vol au vent shells

Directions

Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.

Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.

Spoon the chicken mixture into the vol au vent shells and serve.

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