KNOR CHICKEN VOL-AU-VENT
Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes
Ingredients
- 250 ml (1 cup) peas
- 250 ml (1 cup) carrots, cubed
- 30 ml (2 tablespoons) olive oil
- 450 g (16 oz) Québec chicken breast, cubed
- 2 garlic cloves, chopped
- 1 sprig thyme, leaves removed
- 30 ml (2 tbsp.) fresh goat cheese
- 125 ml (1 /2 cup) 35% cream
- 1 Knor chicken broth
- salt and pepper to taste
- 4 vol-au-vent (or 8 mini)
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- In a saucepan of boiling salted water, blanch the carrots and peas for 5 minutes.
- In a hot frying pan, brown the chicken cubes in a little olive oil, about 2 minutes on each side.
- Add the garlic, thyme, fresh goat's cheese and cream. Simmer over low heat for 2 minutes. Add the Knor stock and let it melt gently.
- Add the peas and carrots, stir and check the seasoning.
- Place the vol-au-vent on an ovenproof tray and brown in the oven for 5 minutes.
- As soon as they come out of the oven, top them with the prepared mixture. Serve hot.
