Chicken Vol au Vent
My sister -in-law made this for me over 20 years ago and I have been making it ever since. It is delicious served with steamed rice and a salad or steamed vegetables.
1 pkgvol au vent pastries ( puff pastry...usually 12 in a pack)
4skinless, boneless chicken breasts cut into bite size pieces
1/4 cwhite wine or cooking wine
1/4 cchicken broth
1 Tbspdried tarragon
1/4 cvery finely chopped onion
1/4 ccooking oil...i use olive oil
1/2 cwhipping cream
1/2 tspfresh pepper
How to Make Chicken Vol au Vent
- Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside.
To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
- Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture.
I usually double or triple the liquid ingredients as I love this sauce!!!