Chicken Vol-Au-Vents Recipe

Name: Chicken Vol-Au-Vents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (100 g) vol-au-vent cases or (100 g) puff pastry shells; 1 garlic clove, crushed; 2 spring onions, sliced; 1 teaspoon dried tarragon; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon butter; 250 g chicken thigh fillets, sliced; 2 tablespoons white wine; 2 tablespoons cream; 1 teaspoon cornflour; 2 teaspoons water

Servings: persons

2 (100 g) vol-au-vent cases or (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

1
Pre-heat oven at 180oc.
2
Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
3
Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
4
Add wine and cream and bring to the boil.
5
Combine cornflour with water, then add to the chicken and stir until thickened.
6
Spoon into the vol-au-vent cases
7
Heat in the oven for 5 mintes.
8
Serve it hot.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (100 g) vol-au-vent cases or (100 g) puff pastry shells, 1 garlic clove, crushed, 2 spring onions, sliced, 1 teaspoon dried tarragon, and more.

Yes, Chicken Vol-Au-Vents falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vol-Au-Vents

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