These simply delicious wee morsels make perfect canapés.
Ingredients
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
Method
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.