Chicken Vol Au Vent

I always have a package of these shells in the freezer and this is a wonderful way to use them and enjoy a great light lunch or dinner before going out for the evening.

  • 1 cup chicken stock (homemade is best)
  • 1 bay leaf
  • 4 tbsp. butter
  • 1 minced large shallot
  • 1/2 – 3/4 cup chopped white mushrooms, trimmed and cleaned
  • 1 tbsp. flour
  • 2-3 tbsp. good white wine
  • 2 cooked chicken breasts, skin removed
  • 1/4 cup creme fraiche
  • 1 tsp. mustard
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 6 Vol au Vent shells, baked as per instructions on package

In a saucepan, put in the stock and bay leaf and bring to the boil. Turn off the heat.

Melt the butter in a fry pan and cook the onions for a couple of minutes. Add the garlic and cook a further minute.

Add the mushrooms and cook until tender and golden in colour.

Sprinkle the flour  over and, stirring constantly, cook for a minute. Add the wine and continue cooking until it has all evaporated. Pour this into the stock and add the chicken breasts. Cook this for about 3-4 minutes, until thickened.

Stir in the remaining ingredients. Carefully spoon into the baked shells. If you wish, pour a glass of chilled white wine and Voila! a perfect meal.

Enjoy.

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