Coq au Vin Vol-au-Vents
This delectable chicken and white wine dish is a timeless French classic.
Ingredients
Vol-au-Vents
- 2 sheets Puff Pastry (store bought or prepared separately; thawed)
- 1 Egg
- 1 tbsp Water
Coq au Vin
- 2 lbs Boneless Chicken Breast and/or Thighs
- 1 cup Flour
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Zest of One Lemon
- 1 stick Butter
- 2 tbsp Olive Oil
- ½ stick Additional Butter
- ½ cup Additional Flour
- 1 cup White Wine
- 2 cups Chicken Stock
- ½ tsp Turmeric
- Additional Zest & Juice of One Lemon
- Salt & Pepper (to taste)
- ¼ cup Heavy Cream
- 3 tbsp Chopped Flat Leaf Parsley
- Rice or Thin Noodles (prepared separately)
Instructions
Vol-au-Vents
- On a lightly floured surface unfold 1 Puff Pastry sheet. Using a 3¼-inch round cuter cut out 8 circles. Place on a parchment-lined baking sheet.
- Unfold the remaining pastry sheet. Cut 8 more circles out with the 3¼-inch round cutter; with a 2½ inch cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake in 400℉ oven until dark golden brown, 20-25 minutes. Cool on a wire rack.
Coq au Vin
- Clean trim, wash and cut Chicken into small cutlets.
- Mix together Flour, Salt, Black Pepper, Onion Powder, Garlic Powder and Lemon Zest.
- Place chicken cutlets into flour mixture and coat well.
- In skillet melt Butter and Olive Oil. Cook Chicken pieces for 3-4 minutes on each side just until they start to get a little color. Remove from pan and keep warm.
- To skillet add Additional ½ stick Butter and Additional ½ cup Flour. Cook for 2-3 minutes. Do not let brown.
- Add White Wine. Let reduce and add Chicken Stock, Turmeric, Lemon Zest and Lemon Juice. Salt & Pepper to taste.
- Let sauce start to thicken and return chicken to pan and continue to cook for 10 more minutes or until sauce is thick and chicken is completely cooked.
- Last minute before serving stir in Heavy Cream and Parsley.
Final Prep
- When cool enough to handle, hollow out pastries with a small knife. Fill with Coq au Vin and serve with small center pastries on the side.
- If serving Coq au Vin as a standalone dish serve over rice or thin pasta noodles.
