Chicken and Mushroom Vol-au-vents
(1)
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.
Pat
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat your oven and bake the vol-au-vents shells according to packet directions.
- In a large frying pan heat the oil until hot. Add the shallots and stir then cook until fragrant.
- Add the chicken then stir cooking until no longer pink. Season with salt and pepper to taste then add the mushrooms.
- Stir and cook until the chicken is cooked through and the mushrooms have wilted.
- 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.
- 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 and Ratings
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(1)
Reviews in English (1)
0
I need to double this to fit 6 cases. But it was delish. - 08 Jun 2016
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