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Chicken Vol-Au-Vents

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“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.”
READY IN:
20mins
YIELD:
2 Large Vol-au-Vent cases
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven at 180oc.
  2. Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  3. Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  4. Add wine and cream and bring to the boil.
  5. Combine cornflour with water, then add to the chicken and stir until thickened.
  6. Spoon into the vol-au-vent cases
  7. Heat in the oven for 5 mintes.
  8. Serve it hot.

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