HOW TO MAKE CHICKEN VOL AU VENTS EASY AND SIMPLE.
Recipes in this Video
Originating from France, Vol Au Vents are delicate puff pastry shells traditionally filled with savory mixtures. They were popularized in the 19th century as a fashionable dish for elegant gatherings. Today, chicken vol au vents are enjoyed in various forms around the world, often featuring different fillings like seafood or vegetables, showcasing the versatility of puff pastry in both classic and modern cuisine.
Ingredients
- ●puff pastry
- ●chicken breast
- ●mushrooms
- ●onion
- ●garlic
- ●butter
- ●heavy cream
- ●chicken broth
- ●white wine
- ●parsley
- ●salt
- ●black pepper
- ●egg
- ●lemon juice
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Roll out puff pastry on a floured surface to about 1/8 inch thick.
- 3Cut circles from the pastry and place on a baking sheet.
- 4Cut smaller circles from the center of half of the pastry circles to create rings.
- 5Brush the edges of the full circles with egg wash and place the rings on top to form a border.
- 6Bake for 15-20 minutes until golden and puffed.
- 7In a skillet, melt butter over medium heat and sauté chopped onion and garlic until soft.
- 8Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 9Stir in sliced mushrooms and cook until tender, about 3-4 minutes.
- 10Pour in white wine and simmer until reduced by half.
- 11Add chicken broth and heavy cream, stirring until thickened, about 3-5 minutes.
- 12Season with salt, black pepper, and lemon juice to taste.
- 13Remove from heat and stir in chopped parsley.
- 14Carefully remove the pastry shells from the oven and fill with the chicken mixture.
- 15Serve warm.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup leeks, sliced
- ●1 cup heavy cream
- ●2 tbsp butter
- ●2 tbsp all-purpose flour
- ●1/2 cup chicken broth
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 package puff pastry (2 sheets)
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the puff pastry on a lightly floured surface and cut out circles (about 4 inches in diameter).
- 3Cut smaller circles from the center of half of the larger circles to create a ring. This will form the top of the vol-au-vent.
- 4Place the larger circles on a baking sheet lined with parchment paper and brush the edges with the beaten egg.
- 5Place the rings on top of the larger circles and brush them with egg wash as well.
- 6Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up. Remove from the oven and let cool slightly.
- 7In a skillet, melt the butter over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.
- 8Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and heavy cream.
- 9Add the shredded chicken, salt, pepper, and nutmeg. Cook until the mixture thickens, about 5 minutes.
- 10Spoon the chicken and leek mixture into the baked pastry shells and serve warm.
Equipment
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup heavy cream
- ●1/2 cup chicken broth
- ●1/4 cup onion, finely chopped
- ●2 tbsp butter
- ●1 tbsp all-purpose flour
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 package puff pastry (2 sheets)
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 3Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- 4Gradually add the chicken broth and heavy cream, whisking until smooth. Cook until the mixture thickens, about 3-5 minutes.
- 5Add the shredded chicken, corn, garlic powder, salt, and pepper to the skillet. Stir to combine and heat through for another 2-3 minutes.
- 6Roll out the puff pastry on a lightly floured surface. Cut out circles (about 4 inches in diameter) and place half of them on a baking sheet lined with parchment paper.
- 7Using a smaller cutter, cut out a smaller circle in the center of the remaining pastry circles to create a ring. Place these rings on top of the base circles on the baking sheet.
- 8Brush the edges of the pastry with the beaten egg to help seal them.
- 9Fill the center of each pastry with the chicken and corn mixture.
- 10Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
Equipment
Originating from France, Vol Au Vent translates to 'windblown' and refers to the lightness of the pastry. Traditionally filled with a variety of savory ingredients, this dish has become popular in Belgium, often featuring chicken and mushrooms. It embodies the French culinary artistry of creating delicate pastries, making it a favored choice for special occasions and gatherings. Today, variations can be found globally, showcasing different fillings and flavors, yet the classic chicken version remains a beloved staple.
Ingredients
- ●puff pastry
- ●chicken breast
- ●mushrooms
- ●onion
- ●butter
- ●flour
- ●chicken broth
- ●heavy cream
- ●parsley
- ●salt
- ●black pepper
- ●nutmeg
- ●egg
- ●lemon juice
- ●garlic
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the puff pastry on a floured surface to about 1/8 inch thick.
- 3Cut circles from the pastry and place them on a baking sheet lined with parchment paper.
- 4Use a smaller cutter to create a ring in the center of half the circles, creating a border.
- 5Brush the borders with beaten egg and bake for 15-20 minutes until golden and puffed.
- 6In a skillet, melt butter over medium heat and sauté chopped onion until translucent, about 3-4 minutes.
- 7Add minced garlic and diced chicken breast; cook until chicken is browned and cooked through, about 5-7 minutes.
- 8Stir in sliced mushrooms and cook until softened, about 3-4 minutes.
- 9Sprinkle flour over the mixture and stir to coat; cook for 1-2 minutes to remove raw flour taste.
- 10Gradually pour in chicken broth, stirring constantly until thickened, about 3-5 minutes.
- 11Add heavy cream, parsley, salt, pepper, and nutmeg; simmer for 2-3 minutes until creamy.
- 12Remove from heat and stir in lemon juice.
- 13Carefully remove the puff pastry from the oven and fill the center with the chicken mixture.
- 14Serve immediately, garnished with additional parsley.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Originating from France, the vol-au-vent is a classic dish that showcases the elegance of French pastry. Traditionally filled with various meats or seafood, this version combines tender chicken and earthy mushrooms in a creamy sauce, making it a comforting yet sophisticated meal. Vol-au-vent is often served during special occasions and festive gatherings, reflecting the French culinary art of transforming simple ingredients into delightful creations. Today, variations abound globally, with many chefs putting their own spin on this timeless dish.
Ingredients
- ●puff pastry
- ●chicken breast
- ●mushrooms
- ●onion
- ●garlic
- ●butter
- ●heavy cream
- ●chicken broth
- ●white wine
- ●thyme
- ●parsley
- ●salt
- ●black pepper
- ●egg
- ●lemon juice
- ●nutmeg
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Roll out puff pastry on a lightly floured surface until about 1/8 inch thick.
- 3Cut circles from the pastry using a round cutter, then cut smaller circles from the center to create rings.
- 4Place the rings on a baking sheet lined with parchment paper and brush with beaten egg.
- 5Bake for 15-20 minutes until puffed and golden brown.
- 6In a skillet, melt butter over medium heat and sauté onions until translucent, about 3-4 minutes.
- 7Add garlic and mushrooms, cooking until mushrooms are tender and liquid evaporates, about 5 minutes.
- 8Stir in diced chicken and cook until no longer pink, about 5-7 minutes.
- 9Pour in white wine and simmer until reduced by half, about 3-4 minutes.
- 10Add chicken broth, heavy cream, thyme, parsley, salt, pepper, and nutmeg; simmer until thickened, about 5 minutes.
- 11Remove from heat and stir in lemon juice.
- 12Carefully remove the tops of the puff pastry shells and fill with the chicken and mushroom mixture.
- 13Replace the tops and serve warm.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Chicken thighs are more affordable and flavorful.
white wine
Cheaper: chicken broth
Chicken broth can replace wine for a non-alcoholic version.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and margarine is cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, diced
- ●1 cup mushrooms, sliced
- ●1/2 cup green bell pepper, diced
- ●1/2 cup onion, diced
- ●1/4 cup butter
- ●1/4 cup all-purpose flour
- ●1 cup chicken broth
- ●1 cup heavy cream
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●1/4 cup frozen peas
- ●4 vol-au-vent shells
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, melt the butter over medium heat.
- 3Add the diced onion and green bell pepper, sauté until softened, about 3-4 minutes.
- 4Stir in the sliced mushrooms and cook for another 3 minutes until they are tender.
- 5Sprinkle the flour over the mixture and stir well to combine, cooking for 1-2 minutes.
- 6Gradually add the chicken broth, stirring constantly until the mixture thickens.
- 7Pour in the heavy cream and continue to stir until smooth and creamy.
- 8Season with salt, black pepper, and paprika, then add the diced chicken and frozen peas, mixing well.
- 9Simmer for 5 minutes until heated through.
- 10Spoon the chicken mixture into the vol-au-vent shells.
- 11Place the filled shells on a baking sheet and bake in the preheated oven for 10-15 minutes until the shells are golden brown.
Equipment
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