Cook Time
10 min
Yields
6 servings
This dainty and savoury french tart is a perfect dish to enjoy with loved ones.
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ingredients
1
cup chicken stock
1
bay leaf
3
Tbsp butter
1
onion or large shallot, minced
4
oz mushrooms, trimmed and chopped (we used oyster, ripped)
1
clove garlic, minced
1
Tbsp tablespoon flour
A splash of white wine (about 2 tablespoons)
2
cooked chicken breasts, diced
¼
cup crème fraîche
1
to 2 teaspoons mustard
Salt and pepper
A few handfuls of chopped fresh parsley
6
vol au vent shells
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directions
Step 1
Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
Step 2
Melt the butter in a sauté pan and fry the onion two minutes. Add the mushrooms and cook until shrunken, dark, and golden. Add the garlic one minute. Sprinkle over the flour and cook, stirring, one minute. Add the wine and cook until it disappears. Pour over the stock, add chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the crème fraiche and mustard. Season with salt and pepper. Stir through the parsley.
Spoon into vols au vents and serve.