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Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

Chicken Vol Au Vents

Belgian chicken vol au vents: chicken with meatballs and mushroom in white sauce!

Course Main Course
Cuisine Belgian
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 6 to 8
Calories per serving 568 kcal

Ingredients

  • 3 lbs whole chicken (1,350 g)
  • 8 medium white mushrooms
  • 1 small onion chopped
  • 5 medium garlic cloves peeled
  • 1 medium fresh carrot chopped
  • 2 stalks fresh celery chopped
  • 1 sprig fresh rosemary
  • 3 bay leaves
  • 4 cloves
  • 10,5 oz ground veal (300 g), or ground pork
  • 1 egg yolk beaten
  • 2 oz plain flour (55 g)
  • 2 oz unsalted butter (55 g)
  • pepper
  • salt

Instructions

  1. Add the rosemary, garlic, bay leaves, cloves, chopped celery, carrot and onion to a high pan. Season generously with pepper and salt.


  2. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  3. Cut the chicken up: legs, wings and breasts. Also chop up the remaining carcass. Add it all to the pan. Then fill it with water (I added about 7 cups or 1,7 l) until the chicken is fully submerged.


  4. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  5. Place the pan over high heat until boiling, then leave it there for 10 minutes. Then turn the heat lower and gently cook the chicken for about 30 minutes. After that take the chicken off the heat and let it cool down for another 45 minutes. In the meantime chop the mushrooms into bite-size pieces.


  6. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  7. Transfer the pork and veal mince to a bowl and season with pepper and salt. Knead the mince well and make tiny balls of ½ oz (15 g) each. You should end up with about 20 of them. Cover the meatballs with cling film and store them in the fridge until later.


  8. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  9. Then remove the cooled cooked chicken from the hot stock (don't throw the stock away, we'll make our white sauce with it later). Remove any chicken skin, bones, veins, cartilage or sinew (discard all this) and pick the cooked meat from the bones. Shred the larger bits up roughly. Then transfer the chicken meat to a large pan.


  10. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  11. Strain the chicken stock in a fine sieve or colander over a large pan. I ended up with 6 cups (1,4 l) of flavorful chicken stock. Discard the cooked vegetables.


  12. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  13. Then bring the stock to a gentle boil again. Once warm, add the meatballs and mushrooms.


  14. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  15. Poach them for about 5 minutes. Then remove the meatballs and mushrooms using a slotted spoon. Add them to the shredded chicken.


  16. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  17. Take the chicken stock off the heat now. In a large saucepan melt the butter over medium heat.


  18. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  19. Add the flour and whisk well until you get a wet crumble.


  20. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  21. Gently bake this over medium-low heat for about a minute. Then gradually add splashes of the warm chicken stock until you get a sticky flour paste. Keep stirring. Don't add too much at once or the sauce will become lumpy.


  22. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  23. Whisk well. Gradually add more chicken stock (about 3 to 4 cups) until you get a pretty runny white sauce. In the end, remove the white sauce from the heat and add the beaten egg yolk.

  24. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  25. Stir quickly so the yolk doesn't scramble. The sauce will thicken a little extra (this egg yolk technique is called a 'liaison' in French). Check the seasoning and add extra pepper or salt to taste. Then add the white sauce to the chicken, meatballs and mushrooms.


  26. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  27. Stir carefully. Cover the pan for another 5 minutes and let the vol au vent warm through or place it back over very low heat.


  28. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!

  29. Put the vol au vent puff pastry casings onto plates. Top with the chicken, meatballs and mushrooms. Serve the chicken vol au vents hot.


  30. Savory Belgian chicken vol au vents: shredded chicken with veal meatballs and mushroom in a creamy white sauce... Classic!