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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!

Ingredients

Recipe for 4

Sautéd mushrooms

150 Gr
Button mushrooms
1 Unit(s)
French shallot
1 Clove(s)
Garlic
2 Sprig(s)
Thyme
100 Ml
White wine
100 Ml
Cream 35%
2 Tbsp
Dijon mustard
150 Gr
Bacon

Crispy puff pastry bites

0.50 Leaf(ves)
Puff pastry

Chicken thighs

8 Unit(s)
Boneless chicken thigh
1 Large
Frozen pearl onions
3 Sprig(s)
Thyme

Garnishes

1 Large
Zucchini
3 Unit(s)
Carrot
  • Butter
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30 min

Preheat your at 400 °F

  • Preparation

    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.

  • Montage

    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!

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