Wed, 19 July 2023
Ingredients
· A little oil for cooking
· 1oz/25g butter
· 6 skinless breasts of chicken-cut into cubes
· 1 onion-very finely chopped
· 5oz/150g home cooked ham/bacon-cut into cubes
· 1oz/25g plain flour
· ½ glass white wine
· 10floz/300ml milk/cream (I normally use a combination)
· 10floz/300ml good quality well flavoured chicken stock
To Serve
· 6 large vol au vent cases
· Egg wash (1 egg and 2 tablespoons milk mixed together)
Method:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Brush the vol au vent cases with the egg wash and cook according to the packet instructions. These can be baked in advance, as the sauce will reheat them sufficiently.
3. Meanwhile heat a large pan with a little oil and butter.
4. Add the chicken and cook for 2-3 minutes until sealed completely. Season with salt and pepper and then add the onions next and slowly cook these for 5-6 minutes or until they are just beginning to colour.
5. Scatter in the flour and use it to coat all of the mixture and then carefully pour in the white wine and stir. Add in the chicken stock and the milk or cream at this stage as well.
6. Allow the sauce to come to a gentle boil and simmer then until it has thickened and then stirring occasionally allow to cook further for an additional 10-12 minutes, adding the cooked ham.
7. Adjust the seasoning and the consistency. You may at this stage need to add a little more chicken stock or milk/cream to achieve the consistency you like. Some people like their mixture more or less saucy than others.
8. Sprinkle with chopped parsley.
9. Serve with some crisp pastry cases and some green salad.
Edward’s Handy Hints:
· If you want a completely healthy option, you can substitute the milk and cream combination for chicken stock as well.
· Feel free to make the chicken and mushroom mix and serve with rice, pasta, or consider topping with a sheet of puff pastry to turn it into a delicious pastry topped pie.
