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.
Preparation time
33 min
Ingredients For
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8 medium-sized (available to order from your butcher or bakery)
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2 tbsp
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x 1
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100 g (+300g for garnish)
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x 1
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2 sprigs
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250 ml (for deglazing)
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15 g (softened)
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100 ml (optional)
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Preparation
1
Brown the chicken thighs in a pan with the butter, then set aside.
2
3
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.
4
Remove the meat from the chicken thighs and cut into small pieces (about 1.5 cm).
5
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.
