Bouchee a la Reine
- 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.