Chicken in Tarragon and Wine Sauce Vol Au Vents
This was so nice when we had similar at a tennis tournament well over twenty years ago, so I tried re-creating it and have been making it ever since. It was served in round vol au vents but I prefer to make my own in rectangle or square shapes when serving it to guests. I serve this for dinner with steamed rice.
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INGREDIENTS
Nutrition- 750
- 4 -6
- 2 1⁄2tablespoons butter
- 2 1⁄2tablespoons flour
- 3⁄4cup chicken stock
- 3⁄4cup milk
- 1⁄2cup white wine
- 1⁄2
- 4 -6
- salt & pepper
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DIRECTIONS
- 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.
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