Vol-au-vent without cream but full of flavor: shredded chicken, mushrooms and broth for a healthy, comforting dish.
This modern version of vol-au-vent retains all its rich flavor, without the heaviness of cream.
Ingredients (serves 4)
- 1 whole free-range chicken
- 1 jar Mon Bouillon chicken stock
- 200 g button mushrooms
- 100 g oyster mushrooms
- 2 carrots
- 1 tablespoon pistou (like @jeya.pistous)
- 1 tablespoon flour + 1 tablespoon fat (for the roux)
- Fresh herbs: thyme, parsley
- Salt and pepper
- Option: a little vegetable cream for extra smoothness
Preparation
- Bake the chicken for 1 hour at 180°C with the herbs and a spoonful of pistou.
- Flake the meat once cooked and browned.
- Prepare the sauce: in a saucepan, make a light roux or use vegetable cream.
- Add the vegetables: sauté the mushrooms and carrots, then deglaze with the hot stock.
- Assemble: add the shredded chicken, simmer and adjust the texture to taste.
To accompany
Serve this vol-au-vent with :
- a golden puff pastry crust,
- crispy fries,
- or simply rice for a lighter version.
A generous, convivial dish, perfect for family Sundays.
And above all, don't throw anything away: save the chicken carcass to make homemade broth - nothing goes to waste at Mon Bouillon!
