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Recipe : *** Individual Chicken Vol-au-vent

Individual Chicken Vol-au-vent
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
A pre-roasted chicken can be used in this recipe, to reduce cooking time.
 

Categories

MenuGourmet Selection !
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
chicken, chicken, cooking

Recipe's Ingredients

  Quantities for people → Recalculate
  • 5 chicken breasts
  • ½ red capsicum
  • 6 spring onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 2 teaspoons chives, chopped
  • ¼ teaspoons cayenne pepper
  • salt, pepper
  • 2 teaspoons cornflour
  • 1 tablespoon water
  • 4 vol-au-vent pastry cases
  • 500 g mushrooms
  • 120 g cream
  • 60 ml brandy
  • 130 ml white wine
  • 250 ml chicken stock

  • Recipe preparation steps

  • 1
    Dice chicken 1" cubes. Finely dice capsicum. Slice mushrooms and spring onions.
  • 2
    Melt half butter and oil in pan, when hot, add chicken, and cook until chicken is lightly browned, turning often. Remove from pan and set aside.
  • 3
    Add chopped capsicum to pan and cook 2 minutes gently to soften. Add mushrooms, stock, brandy and wine, cover and cook 3 minutes to soften mushooms. Add cream, lemon, salt and peppers. Mix ingredients to combine and simmer 3 minutes.
  • 4
    Dissolve cornflour in a little cold water, add to pan and stir until thickened. Return chicken to sauce and heat through.
  • 5
    Warm pastry cases in moderate oven 330°F for 5 minutes. Fill with chicken mixture and sprinkle with chives.
  • Ready !
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