Creamy Chicken & Mushroom Vol au Vent
Ingredients
- 2 tbsp. olive oil
- 400 g chicken fillet diced
- 100 g streaky bacon chopped
- 2 onions chopped
- 3 clove garlic chopped
- 400 g button mushrooms sliced
- 35 g flour
- 100 ml white wine
- 50 ml chicken stock – optional
- 300 ml milk or cream
- 4 large vol au vent cases
- Chopped parsley optional
- salt and pepper
Method
- Preheat the oven 180ËšC.
- place the vol au vent cases in the oven on baking trays and bake according to package instruction.
- Drizzle a little oil into a large frying pan over high heat, add the chicken, and bacon and cook for 3 – 4 minutes, stirring to ensure all sides are coloured.
- Add the onions, garlic and mushrooms.
- Sauté for 5-8 minutes until cooked through and coloured.
- Then, quickly stir in the flour and cook for a minute.
- Pour in the white wine, chicken stock if using and the cream. Season well and bring the mixture to the boil for 2-3 minutes until it thickens. Remove from the heat. Check the seasoning and add the parsley.
- Pour in enough chicken stock to loosen up the sauce and check the seasoning. Keep warm until needed, covered with a lid.
- When the vol au vent cases are ready, remove from the oven and place into the serving dishes.
- Ladle the chicken mixture into the cases and serve immediately with some salad leaves or your favourite side.
