Creamy chicken and mushroom vol au vents
|2 tbsp||Olive oil|
|200 g||Button mushrooms|
|200 g||Chicken thighs|
|3 tbsp||Fresh parsley|
- Heat a little oil in a frying pan and pan-fry finely diced button mushroom for 3 to 5 minutes or until browned, then remove to one side.
- Add the diced chicken to the pan with a little more oil, if necessary. Stir-fry chicken for 5 minutes to brown. Add crushed garlic and cream to pan and simmer gently for 5 to 10 minutes or until cream is reduced and thickened.
- Heat oven to 180 degC. Stir mushrooms and parsley into creamy chicken mixture. Spoon filling into vol au vent cases and bake for 5 minutes. Serve hot.