Chicken and Vegetable Vol-Au-Vent
By Chef Edward Hayden
Ingredients
Chicken Mixture:
4-6 chicken breasts-cut into chunks
1 ½ mixed peppers-cut into small dice
8 chestnut mushrooms-sliced thinly
½ medium onion-diced finely
½ glass white wine
9oz/250g Irish Yogurts Clonakilty Half Fat Crème Fraiche
4floz/110ml cream
1 tablespoon sherry
Additional Requirements:
Vol-au-vent cases-cooked
Green salad to serve
Method
- Heat a large saucepan with a little oil and add the chicken. Cook until just very lightly browned and then season with some salt and pepper.
- Next, add in the mushrooms, onions and peppers and cook these for a moment of two.
- Next, pour in the white wine and allow this to reduce for a moment or two before adding in crème fraiche along with the cream. Bring the mixture to a gentle boil and then reduce to a simmer.
- Ensure the chicken is cooked through, adjust the seasoning and add the spoon of sherry. Add the additional chicken stock or cream as and if required to achieve your preferred consistency. Mix well, correct the seasoning and then fill the mixture into come cooked vol-au-vent cases and serve immediately with a green salad
