Ingredients

• 1 cup/250mlchicken stock
• 1 bay leaf
• 3 tablespoons butter
• 1 onion or large shallot, minced
• 4 ounces/110g mushrooms, trimmed and chopped (we used oyster, ripped)
• 1 garlic clove, minced
• 1 tablespoonflour
• 2 tablespoonsA splash of white wine
• 2 cooked chicken breasts, diced
• 1/4 cup/60ml crème fraîche
• 1 to 2 teaspoonsmustard
• Salt and pepper
• A few handfuls of chopped fresh parsley
• 6 vol au vent shells

Methods

1. Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
2. Melt the butter in a sauté pan and fry the onion for two minutes.
3. Add the mushrooms and cook until shrunken, dark, and golden. Add the garlic one minute.
4. Sprinkle over the flour and cook, stirring, one minute. Add the wine and cook until it disappears.
5. Pour over the stock, add chicken and cook, stirring, until the sauce thickens, about 3 minutes.
6. Stir in the crème fraiche and mustard. Season with salt and pepper. Stir through the parsley.
7. Spoon into vols au vents and serve.