Vol-Au-Vent With Chicken, Mushrooms and Pepper
"One of the favorites of my children.
It's a really versatile recipe and feel free to adapt it to your ingredients.
If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions."
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 8 (200 g) vol-au-vent cases
- 1 tablespoon margarine
- 1 small onion, chopped
- 400 g chicken thigh fillets, in small cubes
- 100 ml dry white wine
- 1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence
- 250 g fresh mushrooms or 150 g canned mushrooms
- 2 teaspoons pink pepper (in brine) or 2 teaspoons green peppers (in brine)
- 200 ml cream
- 1 tablespoon cornstarch
- 100 ml white wine
- 100 ml water
- 1⁄4 teaspoon salt
- pepper
- soy sauce
- Worcestershire sauce
directions
- Preheat the oven at 160°C.
- Prepare all your ingredients ready.
- Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
- Fry the onions in the margarine for 2 minutes.
- Reduce heat, add the chicken and cook until golden, about 8 minutes.
- Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
- Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
- Season it with salt, pepper, soy sauce and Worcestershire at your taste.
- Fill into the vol-au-vent cases and serve hot with some vegetables.
- Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
- Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.
- Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).
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Reviews
-
This is a great recipe. I used butter instead of margarine. I didn't have fresh herbs so I used dried thyme. I used fresh mushrooms and baked them longer. Next time I'll add them at the same time as the onions. I used half and half cream and a dash of soy sauce. It was great. Me and DH liked this a lot. Thanks awalde :) Made for PRMR tag game -
We will be having this again! Delicious and so easy. I think the chicken and sauce would be great on pasta also. I might add a bit of garlic next time. I snipped some fresh chives on top before serving. -
My husband and I have tried a few different vol au vent recipes since returning from Ireland (and falling in love with it there). We like this recipe the best! I have no idea what pink pepper is and so I ommitted that. Also, I didn't have any fresh herbs, so I used herbs from a tube. It was my first time using that product and it was a nice substitute. Otherwise, we followed the recipe exactly. We feel this is company worthy. Thank you so much! -
What a fantastic dish awalde. No wonder it is your children's favorite dish. My dh was so happy last night as he ate it. It was wonderful, tender chicken, sweet onions and fresh mushrooms encased in a beautiful light pastry covered in a beautiful blanket of sauce. The sauce was outstanding, truly a dish worthy of family and company. Thank you so much for sharing. Made for my teammate Awalde for ZWT7 Witchin Kitchen. -
This was excellent! I used fresh mushrooms, and chicken bullion instead of salt. I used fresh italian herbs in a tube :)<br/>used a little bit of soy and green peppercorns.<br/>I served this over penne pasta, with rounds of puff pastry.<br/>highly recommend this dish! made for aussie swap, feb 2011
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Tweaks
-
This is a great recipe. I used butter instead of margarine. I didn't have fresh herbs so I used dried thyme. I used fresh mushrooms and baked them longer. Next time I'll add them at the same time as the onions. I used half and half cream and a dash of soy sauce. It was great. Me and DH liked this a lot. Thanks awalde :) Made for PRMR tag game
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
