Belgian Chicken Fricassee Vol Au Vent Recipe

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

How to Make Belgian Chicken Fricassee Vol Au Vent

1. In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the chicken broth, ensuring no lumps form. Add the cream, thyme, and bay leaf.
5. 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.
6. Remove the bay leaf. Season with salt and pepper to taste.
7. While the chicken simmers, prepare your vol-au-vent shells according to package instructions. You can also serve over rice or mashed potatoes.
8. Spoon the creamy chicken fricassee into the vol-au-vent shells or serve over your chosen accompaniment.
9. Garnish with fresh parsley (optional) and serve immediately.