Poulet Vol Au Vent Recipes

CREAMY CHICKEN VOL-AU-VENT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

POULET VOL-AU-VENT

Steps:

• Season chicken with salt and pepper. Ready a sauce pan. In a separate pan bring water to simmer and poach chicken until done and tender about 3-5 minutes. Remove the chicken to sauce pan with slotted spoon and add 1 tablespoon butter. Add 2 tablespoons butter to a sauté pan. When the butter begins to foam and slightly brown, add the mushrooms. Sauté for 5-7 minutes then pour over chicken. Add 2 tablespoons butter to sauté pan; cook leeks and celery over low heat until tender. Pour leeks and butter over chicken and mushrooms. Add ½ cup champagne or prosecco to the sauté pan and reduce by ½. Add chicken stock, thyme and oregano to prosecco and bring to boil. Reduce heat to low and simmer for 5 minutes. In a small bowl whisk ½ cup cold water and flour to make a paste. Add ½ cup stock form sauté pan and whisk until smooth. Add another ½ cup stock and whisk. Pour back into stock, straining if necessary to remove any tiny lumps. Whisk together the Dijon mustard, cream, salt and pepper to taste and pour into chicken stock. Whisk together while it thickens. Bring to a boil and then pour over chicken. Ladle chicken and sauce onto plate and add the puff pastry. Serve immediately.