Best 4 Chicken Liver Vol Au Vents Recipes

CREAMY CHICKEN VOL-AU-VENT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

CHICKEN VOL AU VENT

Steps:

• 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
• 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!

VOL AU VENTS

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.