Main Dishes

Vol-au-vent at the chicken house

6
6 To 8 vol-au-vent
1 or 2 carrots
1 celery branch
1 potato
1/2 cup frozen peas
3 tbsp margarine or butter
3 tbsp flour
1 cup chicken broth
1 cup milk
1/2 cup cooked chicken
1/2 cup mushrooms
1 onion 1
pinch satureja
1 pinch rosemary
1 pinch thyme
1 tbsp parsley
salt and pepper
Cook all the vegetables in boiling water except the onion and the mushrooms for about 20 minutes. Drain and reserve. Step 2: Cook the onions and mushrooms in the butter or margarine 3-4 minutes at medium-high heat. Step 3: Add the flour and spices. Mix well and cook 2 minutes over low heat. Step 4: gradually add the broth and milk mixtures stirring constantly to avoid lumps. Step 5: Let thicken until the obtaining of the desired consistency (3 to 5 minutes). Add salt and pepper. Step 6: Add the vegetables and the chicken and cook 2 minutes. Step 7: Grease the vol-au-vent of the sauce.
Nutritions

Calories
179

Sodium
208mg
8% DV

Fat
9g
13% DV

Protein
8g
16% DV

Carbs
10g
3% DV

Fiber
2g
10% DV

Delicious 3-Bean Spanish Vegan Paella

369

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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