Vol-au-vent Olivier style
========================= 2024-02-16


Comment: The vol-au-vents do not need to contain all these elements, the 2 important elements of the sauce are the mushrooms and the chicken, however the olives and the peas come immediately after. Ham  and eggs come last in order of importance, but I rarely do without. If the chicken is raw, brown it first in a pan with a little salt. If you want to keep the mushrooms white, add a sprinkle of lemon juice while they cook. Use enough EVOO to sweat the oignon since we will use it to make a roux.


2 persons

Ingredients:
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1 small onion, chopped or 1 shallot, chopped (~40 g)
200 g mushrooms, cut into ~1 cm dice or ~100 g tinned mushrooms
1+ heaped tbsp of flour (20g)
1- dl dry white wine
2+ dl concentrated chicken stock (1+ cube)
1 dl milk or cream
150+ g cooked chicken breast, cut into ~1cm dice
50 g pitted green olives, sliced
100 g ham, cut into small cubes (~8 mm)
60 g frozen peas
2 hard-boiled eggs, diced ~8 mm
2 bay leaves
A few gratings of nutmeg
Salt + Pepper
EVOO

- other possible elements
1 dash of white Madeira (dry)


Preparation:
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If your shells are not cooked, preheat the oven and cook them according to instructions, otherwise reheat them towards the end.

Brown the chicken if necessary. Reserve.
Sauté the mushrooms if they are not canned. Reserve with the chicken.

In a sauté-pan or casserole, sweat the onion in enough EVOO (~20 g).
When they are transparent, lower the heat, sprinkle with flour and mix well.

Add the wine, and 2/3 of the chicken broth, stirring vigorously (whisk).
Add the bay leaves, nutmeg, pepper, add the milk or cream and peas. Allow to thicken while stirring. If too dense or not enough sauce, add more broth.

Add chicken, mushrooms, ham, olives.
Leave to simmer a little, stirring often, check the seasoning (S + P), and just 1 min before finishing, add the eggs and the Madeira.

Remove the bay leaf and serve in the preheated shells.