Recipe courtesy of Laura Calder
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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
  • 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.

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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