Cheesy Chicken Vol-au-vent
This Cheesy Chicken Vol-au-vent recipe is so tasty. It can be an elegant dish in puff pastry or a comfort food served over rice.
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/3 cup red onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 2 large cloves garlic, pressed
- 1/2 tsp. red pepper flakes, or to taste
- 1/3 cup low-sodium chicken broth
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 cup frozen peas
- 2 cups chicken, cooked and shredded tips & tricks
- 1 cup 35% heavy cream
- 1/2 tbsp. fresh rosemary, chopped tips & tricks
- 1 cup sharp cheddar cheese, grated
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tsp. cornstarch (mixed with 1/3 cup cold water)
- 4 large vol-au-vent pastries see Recipe
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a deep skillet over medium heat, add oil and when it gets hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute.
- Pour in chicken broth and white wine; stir. Increase the heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
- Add peas, cooked and shredded chicken, heavy cream and rosemary. Stir, reduce the heat to medium and cook for 5 minutes.
- Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Remove from the heat and immediately spoon inside the vol-au-vent shells. Place the caps on top and sprinkle with fresh chopped parsley.