Chicken in Tarragon and Wine Sauce Vol Au Vents
Elevate your next appetizer spread or elegant meal with these irresistible Chicken in Tarragon and Wine Sauce Vol Au Vents. This recipe combines buttery, crisp puff pastry shells with a luxurious filling of tender chicken simmered in a creamy white wine and tarragon sauce. Fresh herbs, garlic, and onion lend a fragrant depth, while dry white wine and heavy cream create a velvety, indulgent base. Perfectly portioned into individual servings, these vol au vents are a delightful way to impress guests at a dinner party or enjoy a decadent meal at home. Ready in under an hour, they strike the perfect balance between sophisticated flavors and effortless preparation. Serve warm, garnished with fresh tarragon leaves, for a restaurant-quality experience right from your kitchen!
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Recipe Information
Ingredients
- 6 pieces vol au vent shells
- 2 pieces boneless, skinless chicken breast
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion
- 2 pieces garlic cloves
- 0.5 cup dry white wine
- 0.75 cup chicken stock
- 0.5 cup heavy cream
- 2 tbsp fresh tarragon leaves
- 1 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven according to the instructions on the vol au vent package and bake them until golden and puffed. Set them aside to cool.
Meanwhile, dice the chicken breasts into small, bite-sized pieces.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook until lightly browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining butter. Sauté the chopped onion for about 3 minutes or until soft, then add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly to form a roux.
Slowly pour in the white wine, whisking to combine. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock to the skillet and stir well, letting the mixture thicken for another 2 minutes.
Reduce the heat to low and stir in the heavy cream. Add the fresh tarragon and season with salt and black pepper to taste.
Return the cooked chicken to the skillet and stir to coat the pieces evenly in the creamy sauce. Simmer for 5 minutes on low heat, allowing the flavors to meld together.
Carefully spoon the chicken and tarragon filling into the baked vol au vent shells. Serve immediately, garnished with additional tarragon leaves if desired.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.2 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1419 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
