|Preparation||Cooking||Start to finish|
|40 min.||43 min.||1 hour 23 min.|
|1||Rinse and chop 1 leek. Rinse and chop ½ onion.|
|2||Pour 2 tablespoonsful of olive oil into a frying pan on medium heat. When hot, add the chopped onion, salt and pepper. Cook for 1 minute without colouring.|
Add the leek, salt and pepper again, stir well and cook until the leek is just cooked but still a fresh green.
|3||Wash and chop the mushrooms into small pieces (these are shiitake, but you can use others, particularly wild ones: morels, chanterelles, etc.).|
|4||Using the same pan on medium heat, pour in 2 tablespoonsful of olive oil. When hot, add the mushrooms, salt and pepper and cook briefly (they should not have time to soften much).|
At the last minute, add the juice of half a lemon.
|5||Still using the same pan, fry 150 g small pieces of bacon.|
At the last minute, add 1 tablespoon vinegar.
|6||Cut 200 g chicken breast into small pieces.|
Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieces after seasoning.
|7||When they are browned, tip the bacon and mushrooms back into the pan on top.|
|8||Add 250 ml cream, salt and pepper and mix thoroughly.|
Heat the oven to 360°F (180°C) and heat the plates.
|9||Leave the sauce to reduce on low heat.|
.When the mixture has thickened, add the leek then turn off the heat (this will help the leek to stay green).
|10||Reheat the 4 vol-au-vents cases for 5 minutes in the oven. Place a pastry case on each plate and fill until slightly overflowing.|
Serve immediately on its own or with pilau rice, for example.