Chicken Vol-au-Vent | Taste France Magazine
This Chicken vol-au-vent with vin jaune and mushrooms takes a classic French pastry and fills it with creamy, tender Bresse chicken and a luxurious vin jaune sa
Ingredients
- 2.00 about 18oz Poulet de Bresse PDO
- 8.00 medium-sized (available to order from your butcher or bakery) Vol-au-vent cases
- 2.00 tbsp Olive oil
- x 1.00 Chicken stock cube
- 3.50 oz (+10,5oz for garnish) Mixed seasonal mushrooms
- x 1.00 Roscoff Onions PDO
- x 1.00 Garlic clove
- x 2.00 Traditional Shallots
- 2.00 sprigs Tarragon
- 1.00 cup (for deglazing) Vin jaune
- 0.50 oz (softened) French butter
- 1.00 cup Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 0.50 cup (optional) Water
- Salt & pepper
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