I bought a jar of Vol-en-Vent at Hypermarché Carefour in Malmedy, Belgium. Looked like an interesting kind of sauce with 30% chicken in.
At home I went to the supermarket and got some chicken tenders to add to the sauce.
This dish usually is served in a bigger puff pastry shell. It is a French classic like the Bouchées à la Reine. That one is served in single puff pastry cups and often cooked with veal.
I seasoned the chicken tenders and cut them in bite size chunks. A little oil in the pan and in they went. After 5 minutes I added some chopped spring onions.
To get the chicken pieces done, a splash of Noilly Prat helped. Then the jar with the vol-en-vent went in. It only needed to be combined with the chicken and heated through.
Served with Basmati rice instead of puff pastry. A little parsley helps.
No comments:
Post a Comment