• 40minutes
  • 2564calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 (200 g) vol-au-vent cases

  2. 1 tablespoon margarine

  3. 1 small onion , chopped

  4. 400 g chicken thigh fillets , in small cubes

  5. 100 ml dry white wine

  6. 1 tablespoon fresh herb (thyme, marjoram, rosemary)

  7. 250 g fresh mushrooms or 150 g canned mushrooms

  8. 2 teaspoons pink pepper (preserved) or 2 teaspoons green peppers (preserved)

  9. 200 ml cream

  10. 1 tablespoon cornstarch

  11. 100 ml white wine

  12. 100 ml water

  13. 1/4 teaspoon salt

  14. pepper

  15. soy sauce

  16. Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven at 160°C.

  2. Prepare all your ingredients ready.

  3. 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).

  4. Fry the onions in the margarine for 2 minutes.

  5. Reduce heat, add the chicken and cook until golden, about 8 minutes.

  6. Add 1dl wine, herbs, mushrooms, preserved pepper and cream.

  7. 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.

  8. Season it with salt, pepper, soy sauce and Worcestershire at your taste.

  9. Fill into the vol-au-vent cases and serve hot with some vegetables.

  10. Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.


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