Bouchee a la Reine

"If you want to impress your guests - try this high end Bouchee a la Reine. Excellent results are guaranteed."
Preparation20 min.
Cooking60 min.
Тotal80 min.
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  • vol au vent - 8
  • chicken - 3 fillets, diced
  • mushrooms - 2.5 oz (70 g), finely chopped (your choice of type)
  • butter - 2 tbsp (30 g)
  • white wine - 1 tbsp (15 ml)
  • parsley - 2 tbsp, chopped
  • for the sauce
  • butter - 1/5 cup (60 g)
  • flour - 2 2/3 tbsp (40 g)
  • milk - 2 cups (480 ml)
  • thyme - 1 pinch
  • broth - 1/2 cube, chicken, crumbled
  • wine - 1/2 cup (your choice)
  • sea salt
  • black pepper


Braise the onions in the butter until they soften and attain a golden crisp, add the diced chicken and braise for 6 min. Add the mushrooms and braise another 4-5 min. with them. Next, pour in the white wine. Let the sauce reduce for about 3 min. and remove from the stove.

Heat the oven to 302°F (150°C).

For the Bechamel, melt the butter in a pot and gradually add the flour while beating nonstop with a whisk. Pour in the milk and broth and stir on medium heat until it thickens. Now you can add half a cup of wine but it is not mandatory. Lower the stove's heat and stir until you get a consistency suitable for a Bechamel sauce.

Cut the tops off the vol au vent and heat them for 8-10 min. Combine the chicken with the Bechamel and continue heating on the stove for 2 min. on low heat.

Fill the vol au vent with the sauce and cover with the tops. Sprinkle with finely chopped parsley.

Served either as an appetizer or main course with salad.find similar recipes here

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