CHICKEN AND MUSHROOM VOL AU VENTS
Learn how to make these French chicken and mushroom vol au vents. They are small puff pastry cases with a creamy filling. Perfect canapés!
Provided by Michelle Minnaar
Number Of Ingredients 11
- Preheat the oven to 200°C / 400°F / gas mark 6.
- Line a baking tray with non-stick baking paper.
- Cut out six round discs (7cm/3in in diameter) from pastry sheet.
- Egg wash all of them and place on the baking tray.
- Using smaller round cutter (4cm/1½in in diameter) cut each remaining disc.
- Place these outer circle on top of base discs on baking tray.
- Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
- While the pastry is cooking, fry the onion with the oil and butter over a medium heat until softened and translucent.
- Turn up the heat and tip in the chicken. Brown on all sides.
- Add the mushrooms and cook for three minutes.
- Pour in the wine and let it sizzle until the liquid as halved.
- Stir in the double cream and cheese. Season to taste.
- Spoon into pastry cases and serve warm, sprinkled with chives.
Nutrition Facts : Calories 215 calories, Sugar 2.4 g, Sodium 212.7 mg, Fat 13.8 g, SaturatedFat 6.1 g, TransFat 0.2 g, Carbohydrate 8.8 g, Fiber 1.1 g, Protein 7.4 g, Cholesterol 60.1 mg
CREAMY CHICKEN VOL-AU-VENT
- Preheat oven to 400°. On a lightly floured surface, unfold one puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment paper-lined baking sheet.
- Unfold the remaining pastry sheet. Cut six more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat.
- When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
CHICKEN VOL AU VENT
This is my "Company's Coming" dish...I love, love love this recipe!!! My sister -in-law made this for me over 20 years ago and I have been making it ever since. It is delicious served with steamed rice and a salad or steamed vegetables.
Provided by Doreen Fish
Number Of Ingredients 9
- 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
- 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!
BELGIAN CHICKEN FRICASSEE (VOL-AU-VENT)
This delicious, creamy chicken fricassee is a classic Belgian recipe. My father used to make this regularly for Sundays and other festive occasions. Often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. Freezes well. Its Flemish name is "Koninginnenhapje", which could be translated as "Queen's Nibble"... nice, isn't it?
Provided by spinster
Yield 8 serving(s)
Number Of Ingredients 12
- Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.
- In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.
- Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.
- Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.
- In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.
- Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.
- With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.
- Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).
Nutrition Facts : Calories 454.7, Fat 27.4, SaturatedFat 13.1, Cholesterol 136.6, Sodium 719.3, Carbohydrate 18.8, Fiber 1.1, Sugar 3.2, Protein 32.1
I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Yield 2 Large Vol-au-Vent cases
Number Of Ingredients 12
- Pre-heat oven at 180oc.
- Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
- Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
- Add wine and cream and bring to the boil.
- Combine cornflour with water, then add to the chicken and stir until thickened.
- Spoon into the vol-au-vent cases
- Heat in the oven for 5 mintes.
- Serve it hot.
Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33
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BEST CHICKEN VOL AU VENTS RECIPE | SIMPLE. TASTY. GOOD.
Cuisine BelgianTotal Time 3 hrsCategory Main CourseCalories 568 per serving
- Add the rosemary, garlic, bay leaves, cloves, chopped celery, carrot and onion to a high pan. Season generously with pepper and salt.
- Cut the chicken up: legs, wings and breasts. Also chop up the remaining carcass. Add it all to the pan. Then fill it with water (I added about 7 cups or 1,7 l) until the chicken is fully submerged.
- Place the pan over high heat until boiling, then leave it there for 10 minutes. Then turn the heat lower and gently cook the chicken for about 30 minutes. After that take the chicken off the heat and let it cool down for another 45 minutes. In the meantime chop the mushrooms into bite-size pieces.
- Transfer the pork and veal mince to a bowl and season with pepper and salt. Knead the mince well and make tiny balls of ½ oz (15 g) each. You should end up with about 20 of them. Cover the meatballs with cling film and store them in the fridge until later.
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