Recipe courtesy of Laura Calder
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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.

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