Preparation time: 20 min
Total time: 50 min
Difficulty: Easy
A rich, comforting spin on bouchées à la reine, given a taste of the Savoie. Tender chicken, smoky lardons, mushrooms and quenelles are coated in a creamy reblochon sauce, then spooned into crisp puff pastry shells for a warm, indulgent appetizer or light main.
Ingredients
Serves 4
– Smoked lardons — 100 g
– Reblochon cheese — 225 g
– Béchamel sauce — 250 ml
– Garlic — 1 clove
– Fresh parsley — 10 g
– Quenelles — 4 pieces
– Chicken stock — 150 ml
– Chicken breast — 250 g
– Puff pastry shells (vol-au-vents) — 4 pieces
– Butter — 10 g
– Salt — 3 g
– Black pepper — 1 g
– White button mushrooms — 150 g
Directions
Times: Prep 20 min | Cook 30 min | Total 50 min
1. Prepare the ingredients
Trim and cut the chicken into small bite-sized pieces. Slice the quenelles into thin rounds and cut the mushrooms into thin slices. Mince the garlic and chop the parsley finely. Cut the reblochon into chunks.
2. Brown the chicken and lardons
In a large skillet or saucepan, heat a little butter and sauté the chicken with the lardons for about 5 minutes, until the chicken takes on some color.
3. Add the mushrooms and quenelles
Stir in the sliced mushrooms, the quenelle rounds, minced garlic and chopped parsley. Mix everything together so the ingredients are evenly combined.
4. Simmer the filling
Pour in the chicken stock, season lightly with salt and pepper, then reduce the heat and let the mixture simmer gently for about 15 minutes, until the chicken is cooked through.
5. Stir in the béchamel
Add the béchamel sauce to the pan and stir well so the filling becomes smooth and creamy.
6. Add the reblochon
Toss in the reblochon pieces and keep stirring over low heat until the cheese melts into the sauce, creating a rich, velvety texture.
7. Fill the pastry shells
Preheat the oven to 185 °C. Spoon the creamy mixture generously into the 4 puff pastry shells.
Baking
Place the filled shells on a baking sheet and bake at 185 °C for about 15 minutes, or until the pastry is heated through and crisp. Serve hot.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.