Chicken Vol-au-Vent: A Classic Comfort Recipe
Description
If there’s one dish that captures the essence of comfort food, it’s this Chicken Vol-au-Vent, a recipe lovingly handed down from my mum. While traditionally served in individual pastry cases, this recipe simplifies the process by serving the rich and creamy chicken filling alongside strips of golden puff pastry. It’s an effortless yet indulgent meal perfect for any occasion.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 3
- Category: Chicken
- Keywords: Poultry, Vegetable, Meat, < 60 Mins
Ingredients
- Butter: 2-4 tablespoons (for the roux and cooking)
- Flour: 2-4 tablespoons (for the roux)
- Lemon Juice: 1 tablespoon (adds a fresh, tangy flavor)
- Onion: 1 medium, finely chopped
- Chicken: 500 grams, diced (use boneless and skinless for best results)
- Champignon Mushrooms: 1 cup, sliced (for a savory touch)
- Fresh Mushrooms: 2-3, sliced (adds depth to the filling)
- Puff Pastry: 1 sheet (cut into strips for serving alongside)
Instructions
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Prepare the Oven and Pastry: Begin by preheating your oven to 400°F (200°C). While the oven heats, prepare your puff pastry by cutting it into strips. These will be served alongside your creamy chicken filling, providing a delightful, crispy contrast.
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Make the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and starting to bubble, add an equal amount of flour (2 tablespoons). Stir continuously until the mixture becomes smooth and golden, which typically takes about 2-3 minutes. This roux will form the base of your sauce and should have a nutty aroma when done.
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Prepare the Sauce: Gradually whisk in 1 cup of cold chicken stock into the roux. Bring the mixture to a boil, stirring constantly to prevent lumps. Once it starts to thicken, lower the heat and add an egg yolk, a tablespoon of lemon juice, and a couple of glugs of cream (about ¼ cup). Continue stirring until the sauce is smooth and creamy. Set the sauce aside while you cook the chicken and vegetables.
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Cook the Chicken and Vegetables: In a large skillet, melt another tablespoon of butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Increase the heat to medium-high and add the diced chicken along with the sliced champignon and fresh mushrooms. Cook until the chicken is no longer pink and the mushrooms are tender, approximately 8-10 minutes.
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Combine and Serve: Pour the prepared sauce over the cooked chicken and mushrooms. Stir well to combine and heat through, allowing the flavors to meld together. Adjust seasoning to taste, adding salt and pepper if necessary.
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Bake the Puff Pastry: Place the puff pastry strips onto a baking sheet and bake according to the package instructions, usually around 15 minutes, or until golden and crispy.
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Assemble and Enjoy: Serve the creamy chicken mixture hot, either on its own or over the baked puff pastry strips. Enjoy this comforting and savory dish that is sure to bring smiles to your table!
Nutritional Information (Per Serving)
- Calories: 1436
- Fat Content: 97.9 grams
- Saturated Fat Content: 28.6 grams
- Cholesterol Content: 210.7 mg
- Sodium Content: 703 mg
- Carbohydrate Content: 88.8 grams
- Fiber Content: 4.4 grams
- Sugar Content: 6.3 grams
- Protein Content: 50.8 grams
This Chicken Vol-au-Vent is more than just a meal—it’s a slice of home and comfort that brings warmth and joy to every bite. Whether you choose to serve it in traditional pastry cases or alongside crispy strips of puff pastry, it’s a dish that never fails to impress. Enjoy making and savoring this timeless recipe from the heart. 💖🍽️
