Vol-au-vent is a dish you can get in many Belgian restaurants.
But you can also make it at home. It’s a lot of work, but definitely worth the effort. And it freezes well too, so you only need to heat it when you come home after a long day at work. Eeasy peasy!
- 225 g diced white onion
- 4 tbsp olive oil
- 2 chicken thighs (800 g)
- 1 chicken breast (200 g)
- 1 l chicken stock
- 300 g ground turkey
- 500 g mushrooms
- 1 chicken stock cube
- 100 g flour
- 250 ml cream
- Heat 2 tbsp of olive oil over medium heat.
- Sauté the onion for 5 minutes.
- Add the chicken and season with salt and pepper.
- Pour in water until the chicken is just covered and bring to a boil.
- Lower the heat and let it simmer for 30 minutes.
- Meanwhile make the meatballs and put them in the fridge when you’re done within 30 minutes.
- Drain the chicken in a colander put over a pot so you can keep the stock.
- Tear the chicken in pieces, make sure not to burn yourself.
- Set aside 250 ml of the stock to cool off.
- Cook the meatballs in some of the stock until they float, then drain them and set them aside.
- Sauté the mushrooms in 2 tbsp of olive oil until they are cooked.
- Add a stock cube and 750 ml chicken stock and bring to a boil.
- Mix the flour with the 250 ml cold chicken stock and pour it in the mushroom mixture.
- Keep stirring and bring the liquid to a boil and keep it bubbling for three minutes until it has thickened.
- Finally add the cream, meatballs and chicken meat.
- Stir well and serve.