Ingredients for Belgian Chicken Fricassee Vol Au Vent
- Chicken Breasts
- Minced Meat
- Small Mushrooms
- Ham
- Chicken Stock
- 2 tablespoons unsalted butter
- Plain Flour
- Gouda Cheese
- Egg Yolk
- Lemon, Juice Of
- Salt and pepper to taste
- Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Belgian Chicken Fricassee Vol Au Vent? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Belgian Chicken Fricassee Vol Au Vent
- In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, ensuring no lumps form. Add the cream, thyme, and bay leaf.
- Bring the mixture to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- While the chicken simmers, prepare your vol-au-vent shells according to package instructions. You can also serve over rice or mashed potatoes.
- Spoon the creamy chicken fricassee into the vol-au-vent shells or serve over your chosen accompaniment.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
65g
Carbs
6g
