Chicken and Mushroom Vol-au-vents

    30 minutes

    This is a great chicken thigh and mushroom dish with mustard, cream and sherry in the rich sauce but instead of serving with rice or vegetables it is placed in a vol-au-vent shell to make a special dinner option.

    9 people made this

    Serves: 3 

    • 6 pre-made vol-au-vent shells or puff pastry cups
    • 2 tablespoons olive oil
    • 2 shallots, diced
    • 2 boneless chicken thighs, cut into small cubes
    • 1 pinch salt and pepper, to taste
    • 175g button mushrooms, sliced
    • 1/2 cup (125ml) thickened cream
    • 1 tablespoon French mustard
    • 1 tablespoon sherry or cognac
    • thyme, diced or other herb of choice

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat your oven and bake the vol-au-vents shells according to packet directions.
    2. In a large frying pan heat the oil until hot. Add the shallots and stir then cook until fragrant.
    3. Add the chicken then stir cooking until no longer pink. Season with salt and pepper to taste then add the mushrooms.
    4. Stir and cook until the chicken is cooked through and the mushrooms have wilted.
    5. Stir in the cream, mustard, sherry and thyme. Simmer for about 5 minutes or until the sauce has thickened a little. Taste and add more seasonings if necessary.
    6. To serve place 2 vol-au-vents on each plate. Fill each with the chicken and mushroom filling. Serve immediately.

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    Reviews in English (1)


    I need to double this to fit 6 cases. But it was delish.  -  08 Jun 2016