Chicken Vol-Au-Vont Recipe

Name: Chicken Vol-Au-Vont
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons flour; 2 -4 tablespoons butter; 1 cup chicken stock, chilled; 1 egg yolk, lightly beaten; lemon juice; cream; 1 onion, sliced; 500 g chicken, chopped; 1 (400 g) can champignon mushrooms or (400 g) can fresh mushrooms, quartered; 2 -3 sheets puff pastry

Servings: persons

2 -4 tablespoons flour
2 -4 tablespoons butter
1 cup chicken stock, chilled
1 egg yolk, lightly beaten
lemon juice
cream
1 onion, sliced
500 g chicken, chopped
1 (400 g) can champignon mushrooms or (400 g) can fresh mushrooms, quartered
2 -3 sheets puff pastry

1
Preheat oven and prepare pastry for cooking To Make Roux: Melt butter in small saucepan.
2
Add equal amount of flour and cook til smooth and golden The more of this you make up, the thicker the sauce.
3
To make Sauce: To the roux add 1 cup of COLD chicken stock and bring to boil.
4
Lower heat and add egg yolk, a squirt of lemon juice, and a couple of glugs of cream.
5
Leave aside while you cook the chicken.
6
Put pastry into oven for cooking Fry the onions over low heat until soft, raise heat, and add chicken& mushrooms, cook til just done.
7
Add sauce, heat through and serve with puff pastry.

897

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 10 ingredients. The key ingredients include: 2 -4 tablespoons flour, 2 -4 tablespoons butter, 1 cup chicken stock, chilled, 1 egg yolk, lightly beaten, and more.

Yes, Chicken Vol-Au-Vont 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-Vont

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