CHICKEN VOL-AU-VENTS
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
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
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