Vol-Au-Vent With Chicken, Mushrooms And Pepper

Name: Vol-Au-Vent With Chicken, Mushrooms And Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (200 g) vol-au-vent cases; 1 tablespoon margarine; 1 small onion, chopped; 400 g chicken thigh fillets, in small cubes; 100 ml dry white wine; 1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence; 250 g fresh mushrooms or 150 g canned mushrooms; 2 teaspoons pink pepper (in brine) or 2 teaspoons green peppers (in brine); 200 ml cream; 1 tablespoon cornstarch; 100 ml white wine; 100 ml water; 1/4 teaspoon salt; pepper; soy sauce; Worcestershire sauce

Servings: persons

8 (200 g) vol-au-vent cases
1 tablespoon margarine
1 small onion, chopped
400 g chicken thigh fillets, in small cubes
100 ml dry white wine
1 tablespoon fresh herbs (thyme, marjoram, rosemary) or 1/2 teaspoon herbes de provence
250 g fresh mushrooms or 150 g canned mushrooms
2 teaspoons pink pepper (in brine) or 2 teaspoons green peppers (in brine)
200 ml cream
1 tablespoon cornstarch
100 ml white wine
100 ml water
1/4 teaspoon salt
pepper
soy sauce
Worcestershire sauce

1
Preheat the oven at 160u00b0C.
2
Prepare all your ingredients ready.
3
Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
4
Fry the onions in the margarine for 2 minutes.
5
Reduce heat, add the chicken and cook until golden, about 8 minutes.
6
Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
7
Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
8
Season it with salt, pepper, soy sauce and Worcestershire at your taste.
9
Fill into the vol-au-vent cases and serve hot with some vegetables.
10
Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
11
Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250u00b0F/180u00b0C for in the oven for more or less 8-10 minutes.
12
Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 (200 g) vol-au-vent cases, 1 tablespoon margarine, 1 small onion, chopped, 400 g chicken thigh fillets, in small cubes, and more.

Yes, Vol-Au-Vent With Chicken, Mushrooms And Pepper 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.

That's it — enjoy your meal!