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    You are in: Home / Recipes / Vol-Au-Vent With Chicken, Mushrooms and Pepper Recipe
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    Vol-Au-Vent With Chicken, Mushrooms and Pepper

    Vol-Au-Vent With Chicken, Mushrooms and Pepper. Photo by Boomette

    1/9 Photos of Vol-Au-Vent With Chicken, Mushrooms and Pepper

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    awalde's Note:

    One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.

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    Units: US | Metric


    1. 1
      Preheat the oven at 160°C.
    2. 2
      Prepare all your ingredients ready.
    3. 3
      Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
    4. 4
      Fry the onions in the margarine for 2 minutes.
    5. 5
      Reduce heat, add the chicken and cook until golden, about 8 minutes.
    6. 6
      Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
    7. 7
      Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
    8. 8
      Season it with salt, pepper, soy sauce and Worcestershire at your taste.
    9. 9
      Fill into the vol-au-vent cases and serve hot with some vegetables.
    10. 10
      Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
    11. 11
      Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.
    12. 12
      Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).

    Ratings & Reviews:

    • on December 07, 2011


      This is a great recipe. I used butter instead of margarine. I didn't have fresh herbs so I used dried thyme. I used fresh mushrooms and baked them longer. Next time I'll add them at the same time as the onions. I used half and half cream and a dash of soy sauce. It was great. Me and DH liked this a lot. Thanks awalde :) Made for PRMR tag game

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    • on December 03, 2011


      We will be having this again! Delicious and so easy. I think the chicken and sauce would be great on pasta also. I might add a bit of garlic next time. I snipped some fresh chives on top before serving.

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    • on November 21, 2011


      My husband and I have tried a few different vol au vent recipes since returning from Ireland (and falling in love with it there). We like this recipe the best! I have no idea what pink pepper is and so I ommitted that. Also, I didn't have any fresh herbs, so I used herbs from a tube. It was my first time using that product and it was a nice substitute. Otherwise, we followed the recipe exactly. We feel this is company worthy. Thank you so much!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Vol-Au-Vent With Chicken, Mushrooms and Pepper

    Serving Size: 1 (693 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2564.5
    Calories from Fat 1576
    Total Fat 175.1 g
    Saturated Fat 50.0 g
    Cholesterol 139.6 mg
    Sodium 1284.4 mg
    Total Carbohydrate 188.8 g
    Dietary Fiber 7.0 g
    Sugars 5.1 g
    Protein 51.6 g

    The following items or measurements are not included:

    fresh herbs

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