How To make Chicken Filling For Vol Au Vent
1 3 lb chicken
cut up in 8
breast, legs and wings 1 large onion :
chopped
1/2 bell pepper
1 can tomatoes or
5 tomatoes :
pelled and seeded
2 cloves garlic minced
2 tablespoons balsamic vinegar
1 cup dry white wine
1/2 cup pitted green olives
salt and pepper :
to taste 2 tablespoons olive oil
1/4 lb mushrooms -- sliced
Season chicken with salt and pepper. Brown pieces in olive oil, transferring them to a plate as they brown. Add onions to the pan and cook until soft. Add garlic and mushrooms. Add vinegar cook until it evaporates. Add wine and cook until almost evaporated. Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste. Return chicken pieces to the pan .Bring to a boil. Cover pan and simmer 45 minutes or untilchicken is cooked through. Let cool. Remove meat from bones and cut into bite size pieces. Return chicken to sauce. Add olives, bring to a boil.
Chill before using.
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Potatoes, veg and vol-au-vent sauce!! One of my favorite dinners when I'm home in Ireland! A fav with the fam too!! Who doesn't love a vol-au-vent? You can dress this up fancier of course but this is just a good old fashioned home cooked vol-au-vent sauce on a Sunday and a nice glass of vino... feeling homesick:-(
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Ingredients:
- 1 brown onion, finely diced
- 1 carrot, diced
- 1 leek, diced (white part only) and rinsed well under water
- 2 tbsp olive oli
- 400g chicken thighs, diced
- 30g butter
- 30g flour
- 400ml chicken stock
- 50ml cream
- 1/2 bunch dill, finely sliced
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, beaten
Method:
1. In a large pan, heat the olive oil and sweat down the onions, carrots and leeks with a pinch of salt.
2. When they are almost cooked (5-6 minutes), remove from the pan and set aside.
3. Add some more oil to the pan, and add the chicken. Season with salt and pepper and cook for 3-4 minutes.
4. Add the butter to the pan, and once it's melted, add the flour and stir well.
5. Next pour in the chicken stock, and stir until you have a thick, smooth sauce.
6. Add the veg back to the pan and finish with the fresh dill.
7. For the pastry, cut 8 circles, about 10 cm round, then take 4 of those circles and using a slightly smaller cookie-cutter; cut the centre out of them and the centres put aside.
8. You should now have 4 large circles, 4 rings and 4 smaller circles (lids). Place one of the rings onto each of the larger circles and brush with the beaten egg.
9. Bake these in a 180° oven for 15-20 minutes or until golden brown and cooked through.
10. To serve, simply push the centre of the puff pastries down and spoon in your chicken and vegetable mixture. You can optionally place the centre of the rings on top to garnish also.
11. Enjoy!
Vol-au-vent filling!? Help me decide :)
Hey guys :)
*CLICK ON THE i IN THE RIGHT HAND CORNER OF YOUR SCREEN TO VOTE*
I'll be attempting classic vol-au-vents (puff pastry shells)
These were a staple at most parties here in the UK....you would always see these at a birthday party buffet in the 80's! They are delicious....bit out of style now but I love 'em :) x
Options:
1) Chicken supreme (a-la-king) A creamy chicken stew in a white sauce with peas, garlic and cream
2) Beef
3)Indian chicken curry
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Vol Au Vents | Vol Au Vent Recipe | Vol Au Vent Filling Recipe | Vol Au Vent Fillings | Easy Recipe
Vol Au Vents are great for a meal or a snack. This Vol Au Vent Recipe I show you is also perfect for party food. If you are having some friends over these vol au vent fillings will be very well liked. It is an easy recipe and they are very flavoursome.
#volauvent #volauventrecipe #volauventfillings
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