cook like james

I first had this dish when I was about 11 years old and thought it seemed so fancy.  It’s basically just a more elegant version of chicken pot pie, but it does make an impressive entrée. Vol-au-vent (French for “flying in the wind” to describe its lightness) is a small hollow case or box of puff pastry. Round is the traditional shape for vol-au-vent, but you can make any shape you like. (Or buy the premade shells from Pepperidge Farm.)

Serves 8   Download Chicken vol-au-vent recipe

2 sheets puff pastry {13”x9”}, purchased (Dufour if you can find it) or homemade

1 large egg beaten with 1 tablespoon water

1 ½ pounds boneless, skinless chicken breasts

Salt and pepper

5 Tablespoons unsalted butter, divided

16 white mushrooms, stems trimmed flat, quartered

1 garlic clove, minced

1/2 cup dry white wine

1 teaspoon chopped fresh thyme leaves

3 ½ cups chicken stock

1/4 cup all-purpose flour

18 pearl onions, trimmed and peeled

2 tablespoons Dijon mustard

2 tablespoons heavy cream

2 tablespoons chopped chervil

 1. Pat the chicken dry with paper towels and season with salt and pepper. Cut chicken into 1” pieces. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5-7 minutes. Transfer the chicken to medium saucepan.

2. Add 1 tablespoon of butter to the pan. When the butter begins to brown add the mushrooms. Season with salt and pepper and cook until the mushrooms are lightly golden, about 7 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the wine, thyme, scraping up any browned bits off the skillet bottom; turn the heat to high, bring to a simmer, and cook until reduced by about half, 2-3 minutes.  Pour the mushrooms over the chicken.

3. Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute. Slowly whisk in chicken stock and bring to simmer, then continue to simmer until sauce fully thickens, about 1-2 minutes.

4. Add the onions to the pan and simmer for 10 minutes until they are tender.

5. Stir in the Dijon mustard and cream, add chicken and mushroom mixture; season with salt and pepper to taste. Bring to a quick boil and turn off the heat. Up to this point, the filling can be made up to two days in advance and then re-warmed to serve. 

To make the vol-au-vents:

1. Use a sharp knife to cut each sheet of the chilled puff pastry into 8 equal rectangles, about 4 1/2” x 3”. Cut a smaller rectangle out of the center of 8 rectangles, leaving a 1/2 inch border all around so it looks like a picture frame. 

2.  Line up the 8 uncut rectangles on a half sheet pan lined with parchment paper. Place the rectangles cut from the centers alongside. Brush them lightly with egg wash.

3. Place the “pictures frames” on top of the egg washed large rectangles, lining up the outside edges. Brush the picture frame lightly with egg wash. Use a fork to prick the center of the frame well. This will keep the center from over puffing and allow the sides of the box to rise above. Chill for 20 minutes in the refrigerator.

4. Preheat the oven to 425 degrees F. Place the chilled vol-au-vent directly into the oven and bake for 10 to 12 minutes until the dough starts to puff and turn golden. Reduce the heat to 375 degrees F and continue to bake 10 to 15 minutes until very golden and cooked through. Remove from the oven and press down the centers of the vol-au-vent and place on individual serving plates.

5. Fold the chopped chervil into the filling and spoon into the center of the vol-au-vents. Top with the puffed center rectangles and serve.

Chicken Satay with Peanut Sauce

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Download Chicken Tikka Masala recipe

Chicken Tikka

1/2 teaspoon ground cumin  

1/2 teaspoon ground coriander  

1/4 teaspoon cayenne pepper  

1 teaspoon table salt  

2 pounds boneless, skinless chicken breasts , trimmed of fat 

1 cup plain whole-milk yogurt (see note above) 

2 tablespoons vegetable oil  

2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 

1 tablespoon grated fresh ginger  

Masala Sauce:

3 tablespoons vegetable oil  

1 medium onion , diced fine (about 1 1/4 cups) 

2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 

2 teaspoons grated fresh ginger  

1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above) 

1 tablespoon tomato paste  

1 tablespoon garam masala (see note above) 

1 (28-ounce) can crushed tomatoes  

2 teaspoons sugar  

1/2 teaspoon table salt  

2/3 cup heavy cream  

1/4 cup chopped fresh cilantro leaves  

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.