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Bouchée à la reine (chicken vol-au-vent)

Time: 1 hour4 servingsapprox. 480 kcal / serving (estimated)approx. 23 g protein / serving
Bouchée à la reine (chicken vol-au-vent) (illustration) Open in Receptnaptár — serving calculator, cook mode, save

Ingredients

Method

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  1. Put the chicken stock and the bouquet garni in a pot, bring to a boil, and let infuse for about 10 minutes.
  2. Cut the chicken breast into small dice.
  3. Quickly rinse the mushrooms and halve or quarter them depending on size.
  4. In a frying pan, melt the butter over medium-high heat, add the shallot, and cook for about 1 minute, stirring.
  5. Add the flour and cook for about 1 minute, stirring with a whisk or wooden spoon, without browning it.
  6. Pour in the chicken stock gradually and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms, and cook for 5–6 minutes, stirring occasionally.
  8. Preheat the oven to 180°C and bake the vol-au-vent shells for 5–10 minutes (or as directed on the package), without letting them burn.
  9. In a bowl, mix the cream with the egg yolk. Raise the heat under the sauce, add the egg-cream mixture, beating to combine, and lower the heat as soon as it reaches a boil; the sauce should be velvety and coat the back of a spoon. Season only with pepper, no salt.
  10. Take the vol-au-vents out of the oven, fill them quickly, and serve without delay, as they cool fast.

Source: Wikibooks Cookbook – Bouchée à la Reine (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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