Ingredients for Chicken And Asparagus Vol Au Vents
- Vol Au Vent Cases
- Vegetable Oil
- Brown Onion
- Garlic Cloves
- Chicken Thigh Fillets
- 1 tablespoon Dijon mustard
- 100ml double cream
- 1 tablespoon cornflour
- 150g asparagus spears, trimmed and halved
- 2 tablespoons chopped fresh chives
- Mixed Salad Green
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How to Make Chicken And Asparagus Vol Au Vents
- Preheat oven to 180°C (350°F). Line a baking tray with baking paper.
- Place vol-au-vent cases on the prepared tray and bake for 6-8 minutes, or until golden and crisp. Remove from oven and set aside on serving plates.
- Meanwhile, heat olive oil in a medium frying pan over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, for 2 minutes, or until softened.
- Add the diced chicken to the pan and cook for 3-4 minutes, or until lightly browned.
- In a small jug, whisk together the Dijon mustard, double cream, and cornflour until smooth.
- Pour the cream mixture into the pan with the chicken and onion. Cook and stir for 2-3 minutes, or until the sauce boils and thickens.
- Add the trimmed and halved asparagus spears to the chicken mixture. Cook for 1-2 minutes, until asparagus is tender-crisp.
- Remove the pan from the heat and season generously with salt and pepper to taste.
- Spoon the chicken and asparagus mixture into the vol-au-vent cases.
- Sprinkle with chopped fresh chives.
- Serve immediately with a fresh mixed green salad.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
37g
Carbs
2g