1 h 18 mín

Chicken Vol-au-Vent

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.

Tiempo de preparación

33 mín

Ingredientes Para

Carne

Pollo de Bresse DOP

2 about 500g Ver la ficha
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)
Cebollas de Roscoff DOP

x 1 Ver la ficha
Garlic clove x 1
Chalota tradicional

x 2 Ver la ficha
Tarragon 2 sprigs
Vin jaune 250 ml (for deglazing)
French butter 15 g (softened)
Crème Fraîche d'Isigny & Crème Fraîche de Bresse DOP

200 ml Ver la ficha
Water 100 ml (optional)
Salt & pepper

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Preparación

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.