Chicken Vol Au Vent
Creamy Chicken Vol Au Vent with leek and bacon encased in flaky pastry shells.
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Servings: 8 serves
Calories: 469kcal
Cost: $10
Equipment
- Stove-top or Thermomix
- Oven
Ingredients
- 8 large vol au vent pastry shells see notes
- 50 g butter
- 500 g chicken thigh fillets chopped into small 2cm pieces
- 1 leek finely sliced
- 200 g bacon streaky bacon - chopped
- 3 tbs plain flour
- 100 ml white wine
- 200 ml chicken stock liquid
- 200 ml creme fraiche or thickened (heavy) cream
- 1 tbs wholegrain mustard
- 60 g cheddar or tasty cheese grated
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- 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.
- Add the plain flour and stir to coat. Cook for 1 minute. Add the white wine and cook until evaporated.
- 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.
- Divide the mixture between the vol au vent cases.Top with the grated cheese.
- Bake for 15 minutes or until golden and heated through.
Notes
RECIPE NOTED AND TIPS:
Ingredients:
- Chicken thigh fillets – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out.
- Vol Au Vent - buy large (not mini) vol au vent cases from the supermarket for a main meal.
- Leek - wash well before cooking or the sauce will end up with grit. Fan the green leaves out to remove any soil further down the stem, then remove both ends of the leek so only the white and pale green section remains. Slice the leek finely, place into a strainer and rinse, allowing any excess water to drain before using.
- White sauce - sprinkle the flour over the chicken, bacon and leek, and then it's important to allow the flour to cook for a minute before adding the wine. When the liquid is then added, the flour will thicken the sauce.
- The chicken mixture can be made the day before and kept, covered, in the fridge. If using cold mixture, increase the oven cooking time and cook until the filling is piping hot in the centre.
Nutrition
Calories: 469kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 410mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg
