Belgian Chicken Fricassee (Vol-Au-Vent)
chicken, mushrooms, meat, ham, cheese, butter, flour, juice, egg yolk
Ingredients
500 g chicken breasts or 1 whole roasting chicken 250 g minced meat (preferably a mix of minced pork and beef or veal, seasoned with salt and pepper) 250 g small mushrooms, cut into halves 150 g ham, cut into small dices 1 liter chicken stock 100 g butter 100 g plain flour 100 g gouda cheese, grated (gruyere or emmental is fine too) 1 egg yolk 1 lemon, juice of, only salt pepper
Directions for Belgian Chicken Fricassee (Vol-Au-Vent) recipe
Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit. In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well. Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine. Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce. In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper. Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat. With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well. Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).
Read the full directions on Food.com
|
More recipes
-
Cajun Chicken Pasta
cream, chicken breast, linguine pasta, onion, mush...
-
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta
chicken breast, spinach, ricotta cheese, bacon, ch...
-
Turkey Noodle Casserole
mushrooms, chicken, bread, noodles, gruyere, cream...
-
Cheddar Chicken
chicken breast, butter, cheese, cereal
-
Greek Style Garlic Chicken Breast
chicken breast, lemon, garlic
-
Beer Butt Rosemary Chicken
chicken, potatoes, broth, orange, onion, beer, ros...
-
Chicken Breasts Supreme
chicken breast, cream, sour cream, mushrooms, chee...
-
Mexican Soup
broth, chicken breast, beans, tomatoes, corn, chil...
-
Alton Brown's Buffalo Wings
chicken wings, butter, sauce, garlic
-
Quick Chicken with Asparagus and Provolone
chicken breast, broth, asparagus, bread, eggs
-
Casserole Queen Pot Pie
potatoes, cream, chicken, milk, peas, carrots, pas...
-
Texas Chicken Quesadillas
tortillas, chicken breast, sauce, onion, cheese, h...
-
Curried Chicken and Rice Soup
broth, chicken breast, carrots, onion, lemon, rice...
-
RamJam Chicken
chicken breast, soy sauce, wine, lemon juice, garl...
-
Chicken Paillard with Creamy Parmesan Salad
chicken, milk, bread, tomatoes, mozzarella, lemons...
-
Slow-Cooker Tex-Mex Chicken
chicken, salsa, cheese, corn, flour, seasoning
-
Bessy's Zesty Grilled Garlic-Herb Chicken
chicken breast, sugar, garlic, honey, thyme
-
Chicken and Broccoli Stir-fry
broccoli, chicken breast, scallions, sugar, hoisin...
-
Spicy Basil Chicken
chicken breast, onions, oyster sauce, mushrooms, s...
-
Chicken Quesadillas
tortillas, chicken breast, peppers, cheese, onion,...
|