Chicken and mushroom vol au vents




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Cook Time

These simply delicious wee morsels make perfect canapés.



For the chicken and mushroom vol au vents

  • 200g skinless, boneless chicken thighs
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • 150g mushrooms — finely chopped
  • ½ onion — finely diced
  • ½ teaspoon dried tarragon or thyme
  • 1 clove garlic — crushed
  • 2 tablespoons flour
  • 1 cup cream
  • 2 tablespoons white wine
  • Salt and ground black pepper, to taste
  • 12 ready-made vol-au-vent cases — warmed


For the chicken and mushroom vol au vents

  • Cut the chicken into small pieces.
  • Heat the oil and butter in a large pan over a medium-high heat. Add the chicken and stir with a wooden spoon until nicely browned. Transfer to a plate and set aside.
  • Add the mushrooms to the same pan and cook for 2 minutes. Set aside with the chicken.
  • Add the onion and tarragon or thyme to the pan and stir for a few minutes until the onion is starting to soften. Add the garlic and cook for 1 minute.
  • Sprinkle in the flour and mix well while cooking for a few minutes.
  • Add the cream and wine and simmer, stirring constantly, until the sauce is thickened.
  • Return the chicken and mushrooms to the pan and warm through for about 5 minutes. Season to taste with salt and pepper.
  • Spoon the mixture into the warmed vol-au-vent cases and serve.