What are you looking for?

Thursday, January 26, 2012

Chicken Vol au Vent with Morels and Truffle Oil

I think that many cultures have their own version of this dish.  In Canada, we call it Chicken à la King or Vol au Vent (Québec) and in Switzerland, they call it Pastetli (made with veal).

Either way, this is great comfort food that can be brought up a notch by adding exotic mushrooms, some shaved truffles, if you have, or just a few drops of truffle oil just before serving.  

Some white wine, a really good chicken stock and the soaking water from the dried morel mushrooms will add a lot of depth to the sauce.  It can even be made with fish or seafood by replacing the chicken stock with fish stock and adding the type of seafood/fish you like.

You can buy already prepared puff pastry shells or just get good quality ready made puff pastry.  This way you can cut out the shapes you like and be a little more creative.  This is also much cheaper (leftover cooked shells can be kept in the freezer for another use).  Here is a great video on how to make your own vol au vent shells with store bought pastry!

Note:  when you glaze the pastry, don't let the egg wash run down the sides as this may prevent the puff pastry from rising evenly.

You will need:  For 4 large vol au vent

To cook the chicken and make a rich chicken stock:

  • 2 large skinless, boneless chicken breasts
  • 1 small onion cut in quarters
  • 2 small carrots cut in 1 inch pieces
  • 2 fresh sprigs of thyme
  • 1 clove of garlic crushed
  • 1 bay leaf
  • 5 whole peppercorns
  • 1 liter of chicken stock or water
  • 2 cubes (or 2 tblsp) of powdered chicken stock (only if you are using water)

  1. Place all the ingredients in a large pot and bring to a low boil;
  2. Make sure to skim the foam off the surface to remove any impurities;
  3. Allow to lightly simmer for 30 minutes;
  4. Remove the chicken breasts, cool and tear the meat into bite size pieces, reserve;
  5. Strain the stock, let it reduce about 30 minutes to intensify flavor (simmer) and cool.

For the sauce and filling:
  • 1 small onion finely diced
  • 1 medium leek (white part) cut in 1/2 lengthwise and then sliced in 1/2 inch pieces
  • 2 small carrots cut lengthwise and then in 1/4 inch pieces
  • 1 cup of dried morels soaked in warm water for 30 minutes
  • 2 cups of button mushrooms, sliced
  • 1/4 cup (60ml) of white wine
  • 30 g (2 tbsp) of butter
  • 30 g (3 tbsp) of flour
  • 400 ml (about 1 3/4 cups) of chicken stock (see above)
  • 150 ml (about 2/3 cup) of soaking liquid from the morels (strain the liquid to remove any impurities that can sink to the bottom)
  • 125g (about 2/3 cup) of frozen peas
  • 100ml (1/2 cup) of cream
  • a few drops of truffle oil (while or black)

  1. Sauté the onion and leeks in about 1 tbsp of oil for 10 minutes (no color), set aside;
  2. While onion/leeks are cooking, cook the carrots in a good amount of boiling, salted water until just tender, reserve with onion and leeks;
  3. Heat one tbsp of oil and a pat of butter in pan and sauté the button mushrooms for about 5 minutes.
  4. Drain the morels (reserve liquid), slice and add them to the button mushroom.  Cook for about 10 minutes;
  5. Add the white wine to the mushroom and let the wine cook down for about 10 minutes (removes acidity);
  6. Add carrots, onions/leeks and chicken to the mushrooms, season with S & P and set aside;
  7. Make roux:  melt butter in a large saucepan on medium heat;
  8. Add flour and whisk while still on medium heat for about 5 minutes (this will cook off the floury taste);
  9. Add 400ml of the cooled chicken stock and the reserved soaking liquid from the mushrooms that has been strained, whisk and let bubble for about  5 minutes;
  10. Add the the cream and simmer for 4 minutes, taste and season;
  11. Add the chicken and vegetable mixture to the sauce as well as the frozen peas, and simmer on low for 5 minutes;
  12. Check seasoning again and add a few leaves of fresh thyme.
  13. Spoon generous portion over the vol au vent shells.
  14. Just before serving, add a few drops of truffle oil to add a rich earthy flavor that compliments the mushrooms! 

No comments:

Post a Comment

Share you comments or ideas / Request information