THE vol au vent with white chicken ragu, served as starter, are inspired by a classic recipe of French cuisine. They are considered a dish of the great occasions and parties, but in reality they are very simple to prepare and will add a touch of elegance to your menu.
Ingrediants
- 12 medium vol au vents
- 200 g of chicken breast
- 100 g of leeks
- 1 cup of broth
- 1/2 glass of dry white wine
- 40 g of shelled almonds
- 1 onion
- Flour
- fresh thyme
- oil
- salt
- pink pepper
How to prepare: Vol au vent with white chicken ragù
THE vol au vent with white chicken ragu, can be served as starter or how first course, their recipe is inspired by a classic preparation of French cuisine.
Golden and crumbly, the voul au vent are a dish refined but simple to prepare and lend themselves to being served in holidays.
With the puff pastry in rolls, they will be ready in an instant, but if you like to prepare everything at home, you can delight in making puff pastry, following our recipe.
In term vol au vent means ‘flight to the wind’, in fact the puff pastry with which these small baskets are made recalls the lightness of a breath of wind. There is also a smaller version, called bouchée à la reine (the queen’s bite) created in honor of the French queen Maria Leszczyńska. With these noble origins, we can only propose them to you for Christmas table, together with alaspic of ham cooked in port and refined vol au vent with quail and cream of asparagus.
If you are looking for elegant and delicious appetizers for the Christmas holidays, consult the recipes of our special Christmas, you will be spoiled for choice!
OTHER TASTY RECIPES: Puff pastry with mushrooms, Parmesan-style zucchini roses, Mortadella mousse bites with pistachios
- Execution
- average
- Preparation time
- 25 min
- Cooking time
-
20 min
- Portions
-
8
- Total time
-
45 min
- Calories
-
255
How to prepare: Vol au vent with white chicken ragù
For the filling of the vol au vent with white chicken ragù, heat two tablespoons of oil in a pan and season the onion cut into thin slices and the white part of the chopped leek. When they become transparent, add the chopped chicken breast and almonds, sprinkle them with half a tablespoon of flour, mix and let brown.
Deglaze with half a glass of wine and let it evaporate. Pour in the broth, add salt and pepper and continue cooking until the sauce has reached a rather thick consistency. Remove it, flavor it with a little fresh thyme, mix. Fill the vol au vents with the sauce, keep them in a hot oven at 150 ° for two to three minutes. Serve your vol au vent with white chicken sauce hot with a little pink pepper.
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