Chicken and Mushroom Vol-au-Vent

Name: Chicken and Mushroom Vol-au-Vent
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 4 chicken breasts; 10.5 oz white mushrooms (about 300 grams); 1 onion; 1 shallot; Olive oil, salt, and pepper; Vol-au-vent puff pastry shells; 7 tablespoons unsalted butter (about 100 grams); 2/3 cup all-purpose flour (about 100 grams); 2 chicken bouillon cubes; Juice of 1 lemon

Couette @couette

A classic! Simple and full of flavor.

Couette @couette

A classic! Simple and full of flavor.

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Ingredients

About 1 hour

Serves 6 servings

For the filling
4chicken breasts
10.5 ozwhite mushrooms (about 300 grams)
1onion
1shallot
Olive oil, salt, and pepper
Vol-au-vent puff pastry shells
For the roux
7 tablespoonsunsalted butter (about 100 grams)
2/3 cupall-purpose flour (about 100 grams)
2chicken bouillon cubes
Juice of 1 lemon

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Steps

About 1 hour

1

Peel and chop the onion and shallot.
2

Wash and slice the mushrooms.
3

Cut the chicken breasts into cubes.
4

Sauté the onion in olive oil. Add the chicken and sear it. Add the mushrooms. Cook for 10 minutes over medium heat, letting the liquid evaporate.
5

Prepare the roux. Dissolve the chicken bouillon cubes and the juice of one lemon in 4 cups hot water (about 1 liter).
6

Melt the butter, add the flour, and stir. Gradually add the bouillon, stirring constantly.
7

Mix with the meat mixture. Spoon into the puff pastry shells, or serve with pasta or rice.
8

Enjoy!