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A recipe from Samuel Joubert Le Coup de Grâce

Chicken Vol-au-vent on grilled croissants

  • 4 to 6 servings

Difficulty: Moderate

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Ingredients

Dry Marinade

Vegetables

Sauce

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Directions

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  1. Preheat the oven to 400°F.
  2. In a large bowl, add the spices, season with salt and pepper and mix. Pour the mixture over the chicken breasts and drizzle with olive oil. Mix well to coat the breasts.
  3. Place the breasts on a baking sheet and place in the oven. Bake for about 25 minutes or until the chicken is no longer pink and the internal temperature reaches 165°F. Cut in dice and reserve.
  4. In a large skillet over medium heat, add the garlic and leek followed by a drizzle of olive oil. Season with salt and pepper and cook for 3 to 4 minutes, stirring constantly. 
  5. Add the carrots and cook for 7 to 8 minutes to soften.
  6. Add mushrooms, edamame beans, a drizzle of olive oil and season with salt and pepper. Cook for 2 minutes, stirring. Keep warm.
  7. In a saucepan over medium heat, melt the butter. Add the flour and mix to form a roux. Cook for 2 minutes, stirring.
  8. Add chicken broth, milk, nutmeg and season with salt and pepper. Mix with a whisk to dilute the roux. Cook for 3 to 5 minutes to thicken the sauce.
  9. Add vegetables, chicken and bacon then mix. Remove from heat.
  10. Spread the croissants, lightly grilled in the oven beforehand, and smother with chicken sauce. Garnish with cheese and serve immediately.