Ingredients

• 1 cup/250 ml chicken stock
• 1 bay leaf
• 3 tablespoons butter
• 1 onion or large shallot, minced
• 4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• A splash of white wine (about 2 tablespoons)
• 2 cooked chicken breasts, diced
• 1/4 cup/60 ml creme fraiche
• 1 to 2 teaspoons mustard
• Salt and pepper
• A few handfuls of chopped fresh parsley
• 6 vol au vent shells

Instructions

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 saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
3. Spoon the chicken mixture into the vol au vent shells and serve.