Bouchee a la Reine

Fat BertaFat Berta
"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.


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