Let’s celebrate spring with this delicious and classic Poultry Vol-au-vent recipe. We love everything about this dish which invites you to the joy of getting together with family but also with friends!

First, here is the list of the different ingredients you will need to prepare these Poultry Vol-au-vent that serves 4 people

  • 8 commercial Vol-au-vent shells ( bought in supermarkets)
  • 2 tbsp butter
  • 1 leek (white part and pale green), sliced
  • 2 garlic cloves, finely chopped
  • 125 ml or a big 1/2 cup white wine
  • 250 ml or 1 cup whipping cream
  • 3 tbsp cornstarch
  • 300 ml or 1 1/3 cup veal stock or chicken stock
  • 2 tsp Dijon mustard
  • 400 g or 14 oz poultry breast cut into small cubes
  • 500 g or 1 lb fresh baby spinach
  • 250 g or 9 oz frozen peas
  • Salt and pepper from the mill

Now, here are the different steps that you will need to follow to make these Poultry vol-au-vent with 15 minutes preparation time and 25 minutes cooking time

In the oven, cook or reheat the vol-au-vent shells according to the instructions on the package. (This can take about 8 minutes for already cooked vol-au-vent and 25 minutes for frozen vol-au-vent.) Keep warm if necessary.

In a medium saucepan, gently heat your veal stock or chicken stock with your chicken breasts cut into small cubes and leave to simmer for about 20 minutes. Set aside. Separate your diced poultry from your veal stock and leave to wait.

In a large sauté pan, over medium heat, melt the butter and golden brown the leek, stirring often, for 2 minutes or until softened. Add the garlic and stir for 2 more minutes. Deglaze with white wine. Stir and cook for a few more minutes.

Pour the cream into a bowl. Add the cornstarch and mix until smooth. Add the cream mixture, veal stock and Dijon mustard to the frying pan. Mix, then add your diced poultry and cook for 2 more minutes.

Add the spinach and peas. Mix thoroughly and cook for 2 to 3 minutes or until the sauce is thick. Add salt and pepper.

Serve the sauce over the hot vol-au-vent with a little fresh tarragon to garnish, if you like and serve immediately.

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