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.
How To make Chicken Filling For Vol Au Vent's Videos
Chicken Vol Au Vent / recipe by Cake n Co
Puff pastry link
Chicken filling
Chicken 250 grm
Ginger garlic paste 1 tbls
Salt 1/2 tsp
Black paper 1/2 tsp
White paper 1/2 tsp
Origano 1/4 tsp
Black olives 2 tbls
Balai cream 2 tbls
Chicken and Leek Vol au vents | Everyday Gourmet S8 E38
As seen on Everyday Gourmet.
NYE Party Vol-Au-Vents - 3 ways | Eric Lanlard
Master patissier Eric Lanlard show us how to make the perfect party dish at home with his vol-au-vent recipe. Crispy puff pastry filled with a variety of fillings, so there is something for everyone. Classic chicken and mushroom in a creamy sauce, seafood and saffron and a delicious veggie butternut squash with ras-el-hanout and quinoa. They are ideal as a starter or make them a little smaller for the perfect party canapé.
What else would you like to see Eric make? Let us know in the comments below.
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Bouchée a La Reine: a warm starter fit for a queen (French classic)
Join my online French cooking classes ????????: The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.
In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.
ingredients:
6 small vol au vent or 4 large one ( puff pastry casings)
see previous video to learn ho to make them
For the boiled chicken:
1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of choppedcelery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice
1 piece of cooking string to truss the chicken.
For the veloute sauce ( parisian sauce):
1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks
up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.
to white cook the button mushroom:
water 1 table spoon of butter
one squeeze of lemon juice
This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.
We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)
A bit of history:
With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.
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Brasserie9- Chicken Vol-Au-Vent
Chef Nung, Sous Chef of Brasserie 9, fine French cuisine, recommends you Bouchée à la reine Vol-Au-Vent filled with chicken and mushroom in cream sauce. You will see in this video how he cooks by Gourmet House Channel !
Chicken & Leek Vol Au Vent Recipe - Look and Cook step by step recipes | How to cook Recipe
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): This is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
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