Vol-au-vent, fricassee of poultry with mushrooms and lardons, onions, carrots & courgettes
Vegetables and Fruits, Poultry
Puff Pastry filled with a mushroom ragout, creamy sauce with Maille mustard and chablis. Lots of love, lots of calories, but a whole lot of taste!
IngredientsRecipe for 4
Crispy puff pastry bites
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 30 min
Preheat your at 400 °F
Cut the mushrooms in quarters. Finely cut the French shallot. Chop the thyme and garlic.
- Puff pastry
With round cookie cutters of different sizes, cut puff pastry leave in circles. Place the larger circles on baking pan covered with parchment paper, and top it with a smaller circle you have removed the center for a vol-au-vent pastry shape. Bake in the oven for 15 to 20 minutes. Pastry should have a nice golden color when out of the oven.
- Mushroom ragout
In a hot pan, drizzle a little olive oil with a nut of butter and cook the shallots and mushrooms at high temperature. Season with salt and pepper. Add the thinly chopped thyme and keep on cooking for a few minutes, until all is goldened. Add in the chopped garlic, continue cooking for about a minute, then deglaze with the white wine. Let it reduce in half. Stir in the cream and the mustard with chablis and black truffle, then let it simmer for 3 to 4 minutes until the sauce thickens.
- Chicken thighs
In a hot cast iron pan with vegetable oil, on high heat, colour vigorously the chicken on all its sides. Add the potatoes.
Throw everything on a cooking plate and finish the cooking for 10mins give or take.
Add in the mushrooms and blend everything together.
Put the mushroom ragout at the center of the vol-au-vent and garnish with the sauce around it.
The coloration of the chicken is primordial, here, as it is for any recipe!