Recipe courtesy of Laura Calder
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.

Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.

Spoon the chicken mixture into the vol au vent shells and serve.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Crawfish Vol-au-Vent

Recipe courtesy of Emeril Lagasse

Vol au Vent Fruits de Mer

Recipe courtesy of Graham Kerr

Lobster Vol au Vent with Orange Cognac Sauce

Recipe courtesy of Claude Gaucher

Steak au Poivre with a Mushroom, Green Peppercorn, and Dijon Sauce and Pommes Frites with a Garlic Aioli Dipping Sauce and a Fresh Vegetable Relish

Recipe courtesy of Team A Firefighters

Coq Au Riesling

Recipe courtesy of Nigella Lawson

Coq Au Vin

Recipe courtesy of Danny Boome

Coq au Vin

Recipe courtesy of Jean-Pierre Brehier

Coq au Vin

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories