The chicken vol-au-vent is a delicious appetizer made of crispy puff pastry filled with a savory mix of chicken breast, leeks and almonds. Perfect for special occasions or a light lunch, this appetizer stands out for its elegant presentation and balanced flavor. The recipe draws inspiration from French tradition but has been adapted with Italian ingredients for a touch of originality. Enjoy the chicken vol-au-vent hot out of the oven or cold for a fresh and refined starter.
Slice thinly the white part of the leek and the onion and let them soften in a pan where you have heated two tablespoons of oil
Add the chicken breast and the chopped almonds
Sprinkle with half a tablespoon of flour, pour in half a glass of wine and let it evaporate
Pour in one cup of broth
Season with salt and pepper and continue cooking until the sauce reaches a fairly thick consistency
Turn off the heat and flavor with a little chopped parsley
Fill the vol-au-vent shells with this mixture
Bake them in a preheated oven at 150°C for a few minutes and serve hot
Pan
Cutting Board
Knife
Store in refrigerator for up to 2 days
Can be served hot or cold
Italy
| Energy (kcal) | 258.95 |
| Carbohydrates (g) | 24.19 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 12.29 |
| of which Saturates (g) | 3.52 |
| Protein (g) | 12.12 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.18 |
