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chicken mushroom and tarragon vol au vents

chicken mushroom and tarragon vol au vents

Chicken with tarragon and mushrooms is one of those old fashioned flavour combinations that originally trace their origins back to classic French cooking. The fresh light chicken is offset by the earthy mushrooms and the bright aromatic herbs. The creamy rich sauce is perfect with these ingredients, making this dish perfect for a romantic dinner for two or your next dinner party.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

chicken mushroom and tarragon vol au vents

  • 2 small chicken breasts skin off, cut in 3 to 4cm pieces
  • 1 medium brown onion
  • 8 small button mushrooms wiped and cut in 4
  • 1 tablespoon olive oil
  • 25g butter
  • 1 cup salt reduced chicken stock
  • ¼ cup cream
  • a splash of dry white wine (optional)
  • 1 level tablespoon plain flour
  • 1 tablespoon fresh tarragon leaves or 1 teaspoon of dried tarragon
  • sea salt and freshly ground black pepper
  • 2 large (single serve) vol au vent pastry cases

to serve

  • a few sprigs of tarragon leaves or parsley

Preheat oven to 170oC.

Using a deep frying or sauté pan on a medium heat, add the olive oil, onion, and mushrooms.  Cook gently until the onion is soft and both onion and mushrooms are just changing colour. Add the chicken pieces and cook for about 3-4 minutes or until the chicken is starting to seal and change colour. Add the butter and allow it to melt, sprinkle the chicken, onion and mushroom mix with the flour and stir thoroughly so all the pieces are lightly coated, cook for a minute or so stirring all the time.

Pour in the stock and wine (if your using it), add the tarragon and cream and continue to stir until the sauce thickens. Continue to cook, stirring occasionally until the sauce has reduced slightly (it should just coat the back of a spoon) and the chicken is cooked through. While the chicken is cooking, place the vol au vent cases in the oven on a tray and heat them through for about 5 minutes. When you’re ready to serve, check the seasoning in the chicken and sauce, place a large vol au vent on each plate and fill generously with chicken, mushroom and tarragon mixture. Serve immediately with either a salad or your favorite steamed veggies. Serves 2.

chicken mushroom and tarragon vol au vents
chicken mushroom and tarragon vol au vents
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chicken mushroom and tarragon vol au vents
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