Chicken In Tarragon And Wine Sauce Vol Au Vents Recipes

Steps:

• Partially poach or pan fry chicken in seasoning of choice, cut into bite sized pieces when cool.
• Heat the milk & stock.
• Melt butter, whisk in flour and cook, stirring, until flour foams (don't let brown) for about 1 minute.
• Remove from heat and stir in the hot milk/stock mixture slowly.
• Whisk well, return to heat, bring to a boil, whisking constantly until the sauce thickens, season with salt & pepper and let simmer slowly 2 minutes.
• Add wine, shallots, tarragon, pepper & salt and then partially cooked chicken to sauce - you may need to add more stock or even milk, depending on your preference.
• I usually make my own pastry cases but you can use the ready made vol-au-vents.
• If making your own vol-au-vents, you will need two layers of pastry for them, cut two or four from each (doubled) sheet, depending on the size of your sheet of pastry.
• Then cut through the top layer only, 3/4" in from edge all the way around with the point of a sharp knife - this will make the depression for the saucy chicken to go in when pastry is cooked.
• Cook in hot oven on baking paper lined oven trays until lightly browned all over; gently push down the middle of the top layer, that you scored before with a knife, to create the space for the chicken.
• To serve pour chicken into pastry and serve with steamed rice.

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Steps:

• 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
• 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!