Tag Archives: chicken

Vol-au-vent Au Poulet

Vol-au-vent with chicken
Vol-au-vent au Poulet – Chicken vol-au-vent

Vol-au-vent is a great French dish made with a puff pastry shell and a creamy filling. It can be served as a main course, as well as an appetizer.

Ingredients:

Frozen puff pastry sheets, as needed, 1 cup diced cooked chicken breast, 3 tbsp. butter, 3 tbsp. all-purpose flour, 1 garlic clove, chopped, 1 shallot, chopped, 1/2 cup 18% cream, 1 cup chicken stock, 1-2 sprigs of fresh thyme.

Recipe:

1. You can use square or round puff pastry sheets. Cut half-way through the puff pastry at 1 centimeter from the edge and bake according to package instructions. After the vol-au-vent shells are baked, let them sit for 5-10 minutes, and then remove with a fork the cut-up middle part, which will serve as the lid.

2. Melt the butter in a heavy frying pan and saute the garlic and shallots. Add the flour and make a roux. Add the cream while stirring and then add the cricken stock. Make sure that the sauce has no lumps of flour in it by stirring vigorously.

3. Add the cooked chicken, fresh chopped thyme and season to taste with salt and pepper. Now you have to have in the pan something very similar to chicken pot pie stuffing. Optional: You can thicken the sauce some more with grated Parmesan cheese if desired.

4. Spoon the stuffing in the warm vol-au-vent shells and serve.

Thai Chicken Salad Recipe

Thai chicken salad

Ingredients:

Steamed, shelled edamame beans,
diced tomatoes,
chopped romaine lettuce,
diced red bell peppers,
baked chicken breast,
salad noodles

For the dressing:
fresh chopped cilantro,
fresh chopped scallions,
ketchup,
ginger powder,
sugar,
salt,
chili flakes,
white vinegar,
freshly toasted sesame seeds

Recipe: For this Thai Chicken Salad recipe, I am intentionally not giving any measurements, just the ingredients, because everything can be used to taste. Just season the chicken breasts lightly and bake them in the oven until the enternal temperature reaches 170 F. In the meantime, steam the edamame beans, and then cool them down under cold running water.

1. Mix all the dressing ingredients together to taste. Dip a peace of lettuce and taste the dressing before leaving it to the side for at least 10 minutes in order to properly blend flavors.

2. Let the chicken breasts cool down and then dice them.

3. Put all the salad ingredients in a bowl and add the dressing.

4. Mix well and serve with the salad noodles on top.

Enjoy.