CHICKEN VOL AU VENT

– Vol au vent pastry shells – Bbutter – Chicken thigh fillets  – Leek – Bacon  – Flour – White wine – Chicken stock  – Creme fraiche  – Mustard – Cheddar cheese

Ingredients

what you'll need:

Instructions

Melt the butter in a frying pan over medium heat. Cook the chicken, leek and bacon for 5-10 minutes or until the chicken has cooked through and the leek has softened.

Instructions

Add the plain flour and stir to coat. Cook for 1 minute. Add the white wine and cook until evaporated.

Instructions

Slowly add the chicken stock, stirring continuously until smooth. Add the creme fraiche (or cream) and wholegrain mustard and bring to a low simmer. Cook until sauce has slightly thickened.

Instructions

Top with the grated cheese.Divide the mixture between the vol au vent cases. Bake for 15 minutes or until golden and heated through.

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