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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!













Trans-fat Free, Low Carb, Low Sodium


3 pounds chicken
cut up into seperate parts
1 large onions
½ each sweet red bell peppers
1 can tomatoes
2 cloves garlic
2 tablespoons balsamic vinegar
1 cup white wine
½ cup green olives
2 tablespoons olive oil
¼ pound mushrooms


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 12439% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 50mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 13%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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