The vol au vent with white chicken ragu served as an appetizer is based on a traditional French recipe. They are thought to be a dish for special occasions and holidays but they are actually very simple to make and will add a touch of elegance to your menu.
The vol au vent is a refined dish that is simple to prepare and can be served on holidays.
They will be ready in an instant with the puff pastry in rolls but if you prefer to prepare everything at home you can delight in making puff pastry by following our recipe.
The term vol au vent means a flight to the wind and the puff pastry used to make these small baskets resembles the lightness of a breath of wind. There is also a smaller version known as bouchee a la Reine (bite of the queen) which was created in honor of France’s queen Maria Leszczynska. With such noble origins, we can only recommend them for the Christmas table alongside an aspic of ham cooked in port and refined vol au vent with quail and asparagus cream.
- 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
- cool scam
- pink pepper
- Heat two tablespoons of oil in a pan and season the onion cut into thin slices and the white part of the chopped leek for the filling of the vol au vent with white chicken ragout. When they are transparent add the chicken breast and chopped almonds season with half a tablespoon of the flour mix and set aside to brown.
- Allow half a glass of wine to evaporate before deglazing. Pour in the broth, season with salt and pepper, and continue to cook until the sauce has thickened. Remove it season with fresh thyme and combine. Fill the vol au vents with the sauce and bake for two to three minutes at 150°F. Serve your vol au vent with hot white chicken sauce and a sprinkle of pink pepper.
Amount Per Serving Calories 203Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 44mgSodium 139mgCarbohydrates 14gFiber 1gSugar 3gProtein 19g