Vol au Vents

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 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
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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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5

Newest Ratings and Reviews

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  • on August 22, 2013

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    Delicious and easy! The pastry is a great addition but if you don’t have it is still very good.

    people found this review Helpful.
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  • on July 14, 2013

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    Simply made and so delicious! My family loved it and thought I worked all day making them. I'll have these on the menu again very soon!

    people found this review Helpful.
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  • on November 28, 2012

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    She makes it very simply and less intimidating to try out the recipe. This recipe really works, and if well executed is quite the crowd pleaser. Really very delicious!

    people found this review Helpful.
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