Chicken Filling for Vol Au Vent
This is such a fun recipe. I made an entree Vol Au Vent for a recent garden party with this chicken filling, filled the small puff pastry baskets with it. Not only it looked nice and elegant, it also tasted amazingly delicious. A great pick!
Yield
24 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut up into seperate parts |
|
| 1 | large |
onions
chopped |
|
| ½ | each |
sweet red bell peppers
|
|
| 1 | can |
tomatoes
|
*
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
green olives
pitted |
*
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | pound |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut up into seperate parts |
|
| 1 | large |
onions
chopped |
|
| 0.5 | each |
sweet red bell peppers
|
|
| 1 | can |
tomatoes
|
*
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
green olives
pitted |
*
|
| 3E+1 | ml |
olive oil
|
|
| 113.4 | g |
mushrooms
sliced |
|
Directions
Season chicken with salt and pepper.
Brown pieces in olive oil, transferring them to a plate as they brown.
Add onions to the pan and cook until soft.
Add garlic and mushrooms.
Add vinegar cook until it evaporates.
Add wine and cook until almost evaporated.
Add chopped green pepper and tomato to the onions amd simmer covered until it becomes a paste.
Return chicken pieces to the pan .
Bring to a boil.
Cover pan and simmer 45 minutes or untilchicken is cooked through.
Let cool.
Remove meat from bones and cut into bite size pieces.
Return chicken to sauce.
Add olives, bring to a boil.
Chill before using.
