Chicken and mushroom vol au vents

Ingredients

• 6 vol-au-vents (small hollow case of puff pastry)
• 2 chicken fillets
• 1 onion
• 40 gram butter
• 3 tablespoons all-purpose flour
• 4 large mushrooms
• 750 ml chicken stock (store-bought or make your own)
• 250 ml cream
• 3 scallions / spring onions
• pepper and salt to taste

Kitchen equipment needed

• cutting board & chef’s knife
• medium-sized pan
• wooden spoon
• maatbeker
• pairing knife

Preparation — 10 minutes

Bring the chicken stock to a boil. CHOP the chicken in pieces and cook them in the hot chicken stock for 5 minutes, depending on the size of the chicken pieces. REMOVE from the chicken stock and let them cool off a bit before you chop them into really small pieces. SET the chicken stock aside in a measuring cup, or use a second medium-sized pan.

PEEL and finely chop the onion. CHOP the mushrooms and scallions into thin slices.

PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.

Cooking the chicken and mushroom vol au vents — 10 minutes

HEAT butter in a medium-sized pan, saute the onion for a minute. ADD the mushroom slices and saute 5 minutes more on medium-high heat. STIR in the all-purpose flour and mix well, let it cook 1 to 2 minutes more. POUR in the chicken stock and the chicken pieces. Let it come to a boil and then turn down the heat, POUR in the cream let it simmer a few minutes more until you’ve reached the desired thickness.

Meanwhile use a pairing knife to cut the small round top off the vol au vents. HEAT the vol au vents in the over for a few minutes. Bring the ragout to taste using pepper and salt. Garnish with sliced scallions.

Summary

Recipe Name

Chicken and mushroom vol au vents

Published On

2016-02-17

Preparation Time

10M

Cook Time

10M

Total Time

20M

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