1 h 18 min

Chicken Vol-au-Vent

Name: Chicken Vol-au-Vent
Prep time: 33 min
Cook time: 45 min
Yield: 4
Ingredients: 2.00 about 500g 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; 100.00 g (+300g 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; 250.00 ml (for deglazing) Vin jaune; 15.00 g (softened) French butter; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 100.00 ml (optional) Water; Salt & pepper

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 sauce. Topped with sautéed seasonal mushrooms, these vol-au-vents are perfect for impressing guests as a starter or enjoying as an indulgent treat.

💡 Tips for Choosing the Best Ingredients for your Vol-au-Vent

For an authentic French touch, be sure to use Bresse chicken for its tender, flavorful meat, which adds to the richness of this dish. If vin jaune is unavailable, substitute a dry, high-quality white wine, though vin jaune’s distinctive nuttiness is worth sourcing if you can. Seasonal mushrooms like chanterelles or porcini bring an earthy contrast to the creamy filling, making each bite deliciously layered and satisfying.

Zubereitungszeit

33 min

Zutaten Für

Fleisch

Bresse-Geflügel AOP

2 about 500g Zum Produkt
Vol-au-vent cases 8 medium-sized (available to order from your butcher or bakery)
Olive oil 2 tbsp
Chicken stock cube x 1
Mixed seasonal mushrooms 100 g (+300g for garnish)
Roscoff-Zwiebeln AOP

x 1 Zum Produkt
Garlic clove x 1
Traditionelle Schalotten

x 2 Zum Produkt
Tarragon 2 sprigs
Vin jaune 250 ml (for deglazing)
French butter 15 g (softened)
Crème fraîche (AOP)

200 ml Zum Produkt
Water 100 ml (optional)
Salt & pepper

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Zubereitung

Brown the chicken thighs in a pan with the butter, then set aside.

Mince the onion, shallots, and garlic. Sauté them in the pan with 1 tablespoon of olive oil until softened. Add the mushrooms and chopped tarragon, season with salt and pepper, and cook for a few minutes. Deglaze with the vin jaune.

Stir in the crème fraîche and stock cube, then return the chicken thighs to the pan and simmer on low heat for 40 minutes. Check after 30 minutes, adding water if needed.

Remove the meat from the chicken thighs and cut into small pieces (about 1.5 cm).

To serve, brown the remaining mushrooms in olive oil and season with salt and pepper. Fill the vol-au-vents with the chicken mixture and top with the sautéed mushrooms.

Tip: Spread a teaspoon of breadcrumbs in the base of each pastry case before filling to prevent it from becoming soggy.