Chicken and Mushroom Vol-Au-Vents

 

 

Puff pastry shells filled with chicken and mushrooms in a creamy white wine sauce remind me of Irish Christmas parties.  My Mom would make these delicious appetizers whenever relatives and friends were invited for a a little get-together during the Christmas season.

Ingredients:

  • 18 puff pastry shells
  • 1 egg (beaten with 1 tablespoon of water as egg wash for pastry)

Savory Filling:

  • 1 to 1.25 lbs of boneless skinless chicken breasts (3 medium size breasts)
  • 4 oz butter (1/2 stick)
  • 8 oz white button mushrooms
  • 1 clove minced garlic
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup of dry white wine
  • 1/4 cup of all-purpose flour
  • 2 cups chicken stock
  • 1 tablespoon of dijon mustard
  • 1/4 cup whipping cream
  • pinch salt and pepper (to taste)
  • parsley to garnish (optional)

Liquid for Poaching Chicken:

  • onion (peeled and cut in half)
  • 2 and 1/2 cups chicken stock
  • 1/2 cup white wine
  • pinch of salt and pepper

Cook the puff pastry shells according to the package directions.  They can be baked the day before a special occasion and stored for up to 24 hours in an airtight container.  Just before the party, the tops can be removed with a knife, the center filled with pre-made savory filling, then topped with the pastry lid as decoration.  The vol-au-vents can be reheated in a 400 degree F oven for 15 minutes.

Being a make-ahead recipe makes this a keeper for Christmas celebrations.  The  creamy wine sauce with chunks of chicken and mushrooms is the perfect savory filling for a festive appetizer.

I poach the chicken breasts in wine and chicken stock .  A mild, wine flavor infuses the chicken during the simmering process.

One key to success when simmering chicken is to choose the right size saucepan where the chicken lies on the bottom in a single layer.  I fit three chicken breasts in my 2 quart saucepan.  A peeled and halved onion can be added to the pot to further infuse flavor into the chicken.

Wine and chicken stock covering chicken

Pour chicken stock and white wine over the chicken and onion.  The liquid should cover the top of the chicken by at least 1 inch.  Add a pinch of salt and pepper to the liquid.

Tender, moist, poached chicken is dependent on cooking temperature.  Bring the liquid to a boil, then immediately turn the heat down low, so the surface barely bubbles.  Simmer for 10 minutes, then turn off the burner and leave the chicken sit in the water for another 15 minutes.

If you are using very thick chicken breasts simmer for an extra 5 to 10 minutes before turning the heat off.  The chicken is cooked when it reaches an internal temperature of 165 degrees.

Chicken in pot after poaching

And voila!  Lovely, tender, low-fat chicken, perfect for casseroles, sandwiches, or creamy savory fillings.  Remove the chicken from the water and allow them sit on a plate, while preparing the mushrooms and sauce.  If you chop the chicken too quickly the meat will tear and shred.  I like to chop the chicken into bite size chunks.

Frying mushrooms

Next, melt 2 tablespoons of butter in a large skillet.  Add the mushrooms when the butter begins to tinge slightly brown.  I cut small white mushrooms into eighths.  If you prefer a chunkier mushroom bite, cut into quarters.   Season with salt and pepper.  Cook the mushrooms until lightly golden (this takes 3 to 4 minutes).

Add the minced garlic glove and stir together for about 30 seconds.

Add the thyme and mix together.

Add the wine and turn up the heat to bring it to a simmer.  Lower the heat and continue to simmer for 2 to 3 minutes, stirring occasionally.  Enjoy the aroma of fresh thyme and wine floating through the air.  The wine volume should reduce by half.

Cut the chicken into bite size pieces and mix into the mushrooms and wine.  Turn off the heat and let the mixture stand while you prepare the cream sauce.  The chicken absorbs the wine as it rests.  Yummy!

In another large skillet, melt the remaining 2 tablespoons of butter.  Add the flour, stirring constantly for 1 minute to form a roux.  Make sure you cook the flour and butter for the full minute, or else the sauce might taste of raw flour.

Gradually whisk in the chicken stock.  Keep whisking, and whisking as you pour.

Don’t panic if it looks a little lumpy initially.  If you keep whisking you will have a nice smooth sauce in no time.

Add the dijon mustard and whisk into the sauce.

Add the cream and combine.

Add the mushrooms and chicken.  Mix them through the cream sauce.  Turn the heat back up and bring to simmering point once again.  Simmer for 2 to 3 minutes, then turn off the heat.

At this point you can choose to store the filling, once cooled, using it to fill the puff pastry shells at another time.  Or you can fill the shells with two to three teaspoons of mixture.  If the shells have cooled a little, just pop the filled vol-au-vents back into a 375 degree F oven for 5 minutes.

Sprinkle with a little parsley, if desired, to garnish.

Or just pop the lid back on and gobble them up.

Hope you enjoy the creamy, savory deliciousness of these little bites of Irish Christmas goodness.

Chicken and Mushroom Vol-Au-Vents

Serves 18
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes
Meal type Appetizer
Misc Pre-preparable, Serve Hot
Region French
Chicken and mushroom in a creamy wine sauce is a savory filling for these puff pastry shells or vol-au-vents.

Ingredients

  • 18 Puff pastry shells (thaw and cook per package directions)
  • 1 to 1 and 1/4lb Boneless skinless chicken breasts
  • 4oz Butter (1/2 stick)
  • 8oz Mushrooms (cut in quarters or eights depending on size)
  • 1 clove Minced garlic
  • 1 teaspoon Fresh thyme leaves
  • 1/4 cup White wine
  • 1/4 cup All-purpose Flour
  • 2 cups Chicken Stock
  • 1 tablespoon Dijon mustard
  • 1/4 cup Whipping cream
  • pinch Salt and pepper ((to taste))

Optional

  • 1 Egg (beaten with 1 tablespoon of water for pastry)
  • 1 teaspoon Parsley (chopped for garnish)

Liquid for Poaching Chicken

  • 1 Onion (peeled and halved)
  • 2 and 1/2 cups Chicken Stock
  • 1/2 cup White wine
  • pinch Salt and pepper

Directions

Step 1 Place the chicken breasts in the bottom of a 2-quart saucepan. Add the onion halves and cover with chicken stock and wine. Season the liquid with salt and pepper.
Step 2 Turn the heat to high and bring to boiling point. Immediately turn the heat down to low, so that the liquid barely bubbles.
Step 3 Simmer for 10 minutes, then turn the heat off and let the chicken sit in the hot poaching liquid for 15 more minutes.
Step 4 When cooked, remove from liquid and let sit for 5 to 10 minutes before cutting.
Step 5 Melt 2 tablespoons of butter in a large skillet.
Step 6 Add the mushrooms and sautee for 3 to 4 minutes until lightly golden.
Step 7 Add the garlic and thyme and stir well.
Step 8 Add the wine, stirring into mixture. Turn the heat to high and return to simmering point. Decrease the heat and allow simmer for 2 to 3 minutes to reduce the volume of wine by half.
Step 9 Add the chopped chicken to the mushroom and wine mixture. Turn off the heat and let stand while preparing the cream sauce.
Step 10 Melt the last 2 tablespoons of butter in another large skillet. Add the flour and stir well to form a roux. Continue to stir and cook over medium heat for 1 minute.
Step 11 Gradually add the chicken stock, whisking continuously to prevent clumping. Bring to simmer and continue to stir and simmer for 1 to 2 minutes until sauce thickens.
Step 12 Add the dijon mustard and cream, stirring well to combine.
Step 13 Add the mushroom and chicken mixture to the cream sauce. Season to taste with salt and pepper.
Step 14 Turn the heat up to bring to simmering point again. Reduce heat and stir for 2 minutes. Turn the heat off and let stand for 5 minutes before filling the pastry shells.
Step 15 Fill the pastry shells with 2 to 3 teaspoons of chicken filling. Place the small pastry lid on top as decoration.
Step 16 If pastry has cooled, return the filled vol-au-vents to a 375 degree F oven for 5 minutes.
Step 17 Alternatively, the pastry shells and filling can be made a day in advance. If so, fill the shells when ready, and heat in a 375 degree F. oven for 15 minutes.
Step 18 Garnish with parsley if desired.

Slan agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Share on Facebook

Other Posts You May Enjoy:

Comments

  1. netsey preston says:

    This looks mouth watering!!!!

  2. Sinead says:

    thanks for sharing., loved Christmas in Dublin when my mam would make these!

    Sinead in Los Angeles

  3. Beth says:

    Thanks so much for this recipe. I had vol au vent in a lovely pub in Kilkenny just a couple of weeks ago. I have been searching for a recipe so I could make it for friends and family. I found your website while searching for a brown bread recipe. I will be baking your recipe today!

  4. Ali says:

    I haven’t had a vol-au-vent since I moved to the U.S. Over 18 years ago. I will have to get cracking and make these for my family. BTW I am from Dublin too – always a Northside girl.

    • Ali – I hope your family likes these vol-au-vents. For those of us who grew up in Ireland, they really are a taste of home. So glad you found my website. All the best, from one Northside girl to another.
      Mairéad

Speak Your Mind

*