Chicken Liver Vol Au Vents
Elevate your appetizer game with these decadent Chicken Liver Vol Au Vents—delicate puff pastry shells brimming with a rich and creamy chicken liver filling that’s as luxurious as it is flavorful. Perfect for entertaining or as a standout starter, this recipe pairs tender sautéed chicken livers with aromatic shallots, garlic, and a splash of dry white wine for depth. A touch of fresh thyme and velvety heavy cream brings balance to the smooth, blended filling, while a sprinkle of parsley adds a pop of freshness. Quick to prepare and sure to impress, these vol au vents are an irresistible combination of elegance and comfort. Whether you're hosting a cocktail party or treating yourself to an indulgent bite, these appetizers promise to deliver bold flavor in every flaky, buttery bite.
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Recipe Information
Ingredients
- 12 pieces Vol au vent shells
- 250 grams Chicken livers
- 50 grams Butter
- 1 tablespoon Olive oil
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 60 milliliters Dry white wine
- 80 milliliters Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven according to the instructions on the vol au vent shell package. Bake the shells until golden and crisp, then set aside to cool.
Rinse the chicken livers under cold running water and pat them dry with paper towels. Trim off any connective tissue or bits of fat.
Peel and finely dice the shallots. Mince the garlic cloves.
Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and sauté until softened, about 3–4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 4–5 minutes, turning occasionally, until the livers are browned on the outside but still slightly pink in the center.
Pour the white wine into the skillet and let it reduce by half, about 2–3 minutes.
Lower the heat to medium and stir in the heavy cream, fresh thyme, salt, and black pepper. Let the mixture simmer gently for 2 minutes.
Transfer the mixture to a blender or food processor and blend until smooth and creamy. Taste and adjust seasoning if needed.
Carefully spoon the chicken liver mixture into the prepared vol au vent shells. Garnish with freshly chopped parsley.
Serve immediately while warm. Enjoy your delicious Chicken Liver Vol Au Vents!
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 20.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 167 mg | 13% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 964 mg | 21% | |
*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.
