Gourmet chicken

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Chicken and Mushroom Vol-au-Vent 🍗🍄 Ingredients: - 200 ml chicken stock - 2 tbsp flour - 4 ready-to-fill vol-au-vents of about 10 cm in diameter - 100 ml crème fraîche - 300 g chicken breasts, diced - 200 g button mushrooms, sliced - 1 onion, chopped - 2 tbsp butter - Salt and pepper - Chopped fresh parsley for garnish Instructions: 1. Preheat your oven according to the instructions on the vol-au-vent packaging. Prepare the little golden wonders that will welcome the tasty filling! 2. In a... Starter Ideas Fine Dining, Gourmet Meal Ideas, Chicken Vol Au Vent Recipe, Plating Ideas Main Course, Vol Au Vent Fillings, Vol Au Vent Recipe, Mushroom Vol Au Vent, 80s Dinner Party, Chicken Vol Au Vent

Chicken and Mushroom Vol-au-Vent 🍗🍄 Ingredients: - 200 ml chicken stock - 2 tbsp flour - 4 ready-to-fill vol-au-vents of about 10 cm in diameter - 100 ml crème fraîche - 300 g chicken breasts, diced - 200 g button mushrooms, sliced - 1 onion, chopped - 2 tbsp butter - Salt and pepper - Chopped fresh parsley for garnish Instructions: 1. Preheat your oven according to the instructions on the vol-au-vent packaging. Prepare the little golden wonders that will welcome the tasty filling! 2. In…

For Love of the Table: Coq au Riesling (Sautéed Chicken in Riesling Sauce) Coq Au Riesling, Bistro Food Ideas Dishes, Chicken Fine Dining Plating, Riesling Chicken, Fancy Food Dinner, Bistro Food Ideas, Sauteed Chicken Recipes, French Bistro Food, French Dinners

For many years now I have been teaching a couple of classes that feature what I consider to be typical French bistro food: Beef Daube, French apple tart, pot de crème, profiteroles with strawberry ice cream, tarte flambée, etc. In the spring, I like to teach a class that includes a classic from the Alsace region of France: Coq au Riesling (or Sautéed Chicken in Riesling Sauce). Although this dish does not include ingredients that I typically associate with spring, I think the floral and…

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