Ingrédients pour Chicken Vol Au Vent With Tomato Mango Relish A1
- Boneless Skinless Chicken Thighs
- A.1. Original Sauce
- Olive Oil
- Agave Nectar
- Garlic
- Fresh Tarragon
- Scallions
- Salt
- Pepper
- Roma Tomato
- Fresh Mango
- Shallot
- Scallion
- Extra Virgin Olive Oil
- Cracked Black Pepper
- White Onion
- Cremini Mushroom
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Half And Half Cream
- 4 oz goat cheese
- 1/2 cup frozen peas
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Comment préparer Chicken Vol Au Vent With Tomato Mango Relish A1
- **Marinate the Chicken:** In a zip-top bag, combine 4 boneless, skinless chicken thighs, 1/2 cup olive oil, 1 tbsp agave nectar, 1 tbsp minced garlic, 1 tbsp fresh tarragon, 2 chopped scallions, 1 tsp salt, and 1 tsp black pepper. Marinate in the refrigerator overnight.
- **Preheat & Bake Chicken:** Remove chicken from refrigerator 1 hour before cooking. Preheat oven to 350°F (175°C). Place chicken and marinade in an oven-safe dish. Bake for 25-30 minutes, or until juices run clear.
- **Prep the Chicken:** Once cool enough to handle, chop the chicken into 1-inch cubes. Set aside.
- **Make the Relish:** Combine all tomato mango relish ingredients (see ingredient list for quantities) in a bowl. Set aside.
- **Prepare the Sauce:** In a saucepan over medium heat, melt 2 tbsp butter. Add 1/2 cup chopped onion and 1 cup sliced mushrooms; cook for 5 minutes until softened.
- **Thicken the Sauce:** Stir in 2 tbsp all-purpose flour and cook for 2 minutes, until the raw flour taste is gone.
- **Create the Creamy Base:** Gradually whisk in 1 cup half-and-half and bring to a boil. Reduce heat and simmer.
- **Incorporate Cheese & Veggies:** Stir in 4 oz goat cheese until melted. Add 1/2 cup frozen peas, 1/2 cup chopped carrots, the chopped chicken, any remaining marinade, and 1/4 tsp nutmeg.
- **Prepare the Vol-au-Vent Pastry:** Roll out puff pastry on a lightly floured surface. Cut into 6 rectangles. Place on a parchment-lined baking sheet.
- **Bake the Pastry:** Bake in a 400°F (200°C) oven for 15 minutes, or until golden brown and puffed.
- **Assemble the Vol-au-Vent:** Carefully separate each pastry rectangle into two pieces. Use your fingers to create a well in the bottom piece.
- **Fill & Garnish:** Fill each pastry base with about 1/4 cup of the chicken mixture. Top with 1 tbsp of the mango tomato relish. Replace the pastry top.
- **Finishing Touch:** Spoon a small amount of sauce and relish over the top of each vol-au-vent.
- **Serve:** Serve immediately while hot.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
14g
Fat
52g
Carbs
4g
