Best Chicken Liver Vol Au Vents Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN VOL-AU-VENTS



Chicken Vol-Au-Vents image

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 20m

Yield 2 Large Vol-au-Vent cases

Number Of Ingredients 12

2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Steps:

  • Pre-heat oven at 180oc.
  • Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
  • Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
  • Add wine and cream and bring to the boil.
  • Combine cornflour with water, then add to the chicken and stir until thickened.
  • Spoon into the vol-au-vent cases
  • Heat in the oven for 5 mintes.
  • Serve it hot.

Nutrition Facts : Calories 821.1, Fat 53.5, SaturatedFat 17.5, Cholesterol 135.7, Sodium 707.2, Carbohydrate 49.1, Fiber 2.1, Sugar 1.3, Protein 33

CREAMY CHICKEN VOL-AU-VENT



Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

CHICKEN VOL-AU-VENTS WITH SWEET AND SOUR SALSA



Chicken Vol-Au-Vents With Sweet and Sour Salsa image

Classy enough for a dinner party but simple and quick enough for any occasion. Has an interesting contrast of hot versus cold and sweet & sour versus savory tastes. The salsa and vol-au-vents can be prepared in advance making it a quick one to pop in the oven as guests arrive. Please note the preparation time does not include the 30 minutes of refrigeration time for the salsa. The quantity of chicken and cheese will vary a little bit depending on the size of the cases, so fill them by eye using the directions rather than bothering to measure them out.

Provided by Peter J

Categories     Chicken

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

24 small vol-au-vent cases
1/4 cup cooked chicken
2 tablespoons cheddar cheese, shredded
2 tablespoons crushed pineapple (drained)
1 tablespoon red onion, finely diced
1 tablespoon jalapeno pepper, seeded and finely diced
1 tablespoon ketchup
2 teaspoons brown sugar
1 teaspoon rice vinegar

Steps:

  • Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
  • Place in refrigerator for 30 minutes or more.
  • Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
  • Place a piece of cooked chicken in each case that fills it to about half way.
  • Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
  • Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
  • Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER



Vol-Au-Vent With Chicken, Mushrooms and Pepper image

One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.

Provided by Artandkitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat the oven at 160°C.
  • Prepare all your ingredients ready.
  • 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).
  • Fry the onions in the margarine for 2 minutes.
  • Reduce heat, add the chicken and cook until golden, about 8 minutes.
  • Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
  • 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.
  • Season it with salt, pepper, soy sauce and Worcestershire at your taste.
  • Fill into the vol-au-vent cases and serve hot with some vegetables.
  • Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
  • 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 250°F/180°C for in the oven for more or less 8-10 minutes.
  • 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).

Nutrition Facts : Calories 2564.6, Fat 175.1, SaturatedFat 50.1, Cholesterol 139.6, Sodium 1284.4, Carbohydrate 188.8, Fiber 7, Sugar 5.1, Protein 51.7

CHICKEN VOL-AU-VENT WITH TOMATO MANGO RELISH #A1



Chicken Vol-Au-Vent With Tomato Mango Relish #A1 image

A.1. Original Sauce Recipe Contest Entry. A creamy, tangy dish that's easy enough for a weeknight meal yet elegant enough to impress that special someone.

Provided by joditaffel

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 23

4 boneless skinless chicken thighs
1/2 cup A.1. Original Sauce
1/4 cup olive oil
1 tablespoon agave nectar
1 tablespoon garlic, minced
1 tablespoon fresh tarragon
2 scallions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 roma tomato, diced
1/2 cup fresh mango, diced
1 large shallot, chopped
1 scallion, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
1/2 cup white onion, chopped
1/2 cup cremini mushroom, sliced
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half cream
1/2 cup goat cheese
1/4 cup peas

Steps:

  • For Chicken: Add 4 Boneless & Skinless Chicken Thighs, 1/2 cup A.1. Original Sauce, ¼ cup Olive Oil, 1 tablespoon Agave Nectar, 1 tablespoon minced Garlic, 1 tablespoon Fresh Tarragon, 2 chopped scallions, ½ teaspoon Salt and ¼ teaspoon Pepper to a zip top bag and place in the refrigerator overnight. Remove from the refrigerator 1 hour before you are ready to cook. Preheat oven to 350 degrees. Place chicken and marinade in an oven safe dish and cook 25-30 minutes, or until juices run clear. When it's cool enough to touch, chop the chicken into ½ inch cubes and return to the dish you cooked it inches.
  • For Relish: Combine all tomato mango relish ingredients in a bowl and set aside.
  • For Sauce: In a saucepan over medium heat, cook onion and mushrooms in butter 5 minutes, until soft. Add the flour and cook about 2 minutes until all the raw flour has cooked out and looks like wet sand. Add the Half & Half and bring to a boil. Then reduce to a simmer. Add the goat cheese and stir until it's melted. Add the peas, carrots, chopped chicken, any remaining marinade and nutmeg.
  • . For Vol-au-Vent: Place Puff Pastry on a lightly floured cutting board and cut into 6 rectangles. Then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
  • To Assemble: Carefully separate the puff pastry rectangles into 2 pieces each. (You'll notice that there will be a natural middle spot). Use your fingers to depress a well in the bottom and fill each one with about 1 soup ladle full of the chicken mixture. Top with about a tablespoon of the tomato mango relish. Replace the top and spoon just a bit of both the sauce and relish over the top. Serve hot.

Nutrition Facts : Calories 354.6, Fat 28.6, SaturatedFat 10.6, Cholesterol 78.2, Sodium 498.5, Carbohydrate 12.6, Fiber 1.4, Sugar 3.6, Protein 13.1

CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS



Chicken Avocado and Mushroom Stuffed Vol-Au-Vents image

This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

Provided by The Flying Chef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 (12 1/2 cm) pastry vol-au-vent cases (read note above with regards to the ones used in the photo.)
olive oil
700 g chicken breasts, cut into chunks
3 garlic cloves, crushed
300 g mushrooms, sliced thinly
1 leek, sliced thinly
1 (60 g) packet cream of chicken soup (The one I buy makes up 1 liter)
2 cups milk
1 cup chicken stock or 1 cup vegetable stock
1 teaspoon dried tarragon
1 large avocado, chopped

Steps:

  • Pre-heat oven to 180 degrees Celsius.
  • Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
  • Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
  • In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
  • Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
  • Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
  • I served our with honeyed carrots and buttered spinach.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #lunch     #poultry     #potluck     #dinner-party     #chicken     #meat     #chicken-livers     #brunch     #to-go

Related Topics