Chicken vol-au-vent on grilled croissants - Le Coup de Grâce

Chicken vol-au-vent on grilled croissants

Preparation :30 min Cooking :45 min
Difficulty :easy
Servings :4 to 6

Do you like vol-au-vent? You will love this original recipe with chicken, maple bacon and edamame beans. The sauce is perfectly creamy and the grilled croissants brings a magic touch, trust me! #exceldor #lecoupdegrace

Ingredients for the dry rub

  • 525 g of chicken breasts by Exceldor, trimmed and boned
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Provence herbs
  • Olive oil
  • Salt and pepper from the mill

Ingredients for the vegetables

  • 3 garlic cloves, finely chopped
  • 1 leek, thinly sliced
  • Olive oil
  • 3 Nantes carrots cut in half lengthwise, sliced ​​thinly
  • 227 g white mushrooms, sliced
  • 1 cup cooked edamame beans

Ingredients for the sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 pinches nutmeg
  • 375 g maple bacon cooked crispy, coarsely chopped
  • 6 croissants cut in half, lightly grilled in the oven
  • 170 g Le Fin Renard cheese grated

Preparation

  • Preheat the oven to 400°F.
  • In a large bowl, add the spices, season with salt and pepper and mix. Pour the mixture over the chicken breasts and drizzle with olive oil. Mix well to coat the breasts.
  • Place the breasts on a baking sheet and place in the oven. Bake for about 25 minutes or until the chicken is no longer pink and the internal temperature reaches 165°F. Cut in dice and reserve.
  • In a large skillet over medium heat, add the garlic and leek followed by a drizzle of olive oil. Season with salt and pepper and cook for 3 to 4 minutes, stirring constantly.
  • Add the carrots and cook for 7 to 8 minutes to soften.
  • Add mushrooms, edamame beans, a drizzle of olive oil and season with salt and pepper. Cook for 2 minutes, stirring. Keep warm.
  • In a saucepan over medium heat, melt the butter. Add the flour and mix to form a roux. Cook for 2 minutes, stirring.
  • Add chicken broth, milk, nutmeg and season with salt and pepper. Mix with a whisk to dilute the roux. Cook for 3 to 5 minutes to thicken the sauce.
  • Add vegetables, chicken and bacon then mix. Remove from heat.
  • Spread the croissants and smother with chicken sauce. Garnish with cheese and serve immediately!
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Our wine stewards suggest

+- 20$BONTERRA VIOGNIER NORTH COAST 2016

Creamy sauce, chicken, mushroom = a good Viognier! It is organic, comes from California and the palate is velvety. The nose is reminiscent of honey with subtle floral notes, undergrowth, peach and vanilla on the finish. Match more than perfect for these comforting vol-au-vent!

ARRAKIS, BROUHAHA, 4.5%

Seasoned with an addition of dunes pepper, the Arrakis will offer you notes of lemon, orange and spice. Its lemony notes will complement the creamy sauce to bring a light freshness touch. The season yeast and pepper dunes will spice up the dish by offering sweet notes of black pepper and pine resin that will mingle with the vegetal and earthy notes of the mushrooms. With its fairly thin body, this beer will slice in the cream of the dish for an agreement in lightness.

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