Chicken Vol-au-vent With Tomato Mango Relish #a1

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken thighs
• 1/2 cup a.1. original sauce
• 1/4 cup olive oil
• 1 tablespoon agave nectar
• 1 tablespoon garlic, minced
• 1 tablespoon fresh tarragon
• 2 scallions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 roma tomato, diced
• 1/2 cup fresh mango, diced
• 1 large shallot, chopped
• 1 scallion, chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 1/2 cup onion, chopped
• 1/2 cup cremini mushroom, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups half-and-half cream
• 1/2 cup goat cheese
• 1/4 cup peas

Recipe

• 1 for chicken: add 4 boneless & skinless chicken thighs, 1/2 cup a.1. original sauce, ¼ cup olive oil, 1 tablespoon agave nectar, 1 tablespoon minced garlic, 1 tablespoon fresh tarragon, 2 chopped scallions, ½ teaspoon salt and ¼ teaspoon pepper to a zip top bag and place in the refrigerator overnight. remove from the refrigerator 1 hour before you are ready to cook. preheat oven to 350 degrees. place chicken and marinade in an oven safe dish and cook 25-30 minutes, or until juices run clear. when it’s cool enough to touch, chop the chicken into ½ inch cubes and return to the dish you cooked it inches.
• 2 for relish: combine all tomato mango relish ingredients in a bowl and set aside.
• 3 for sauce: in a saucepan over medium heat, cook onion and mushrooms in butter 5 minutes, until soft. add the flour and cook about 2 minutes until all the raw flour has cooked out and looks like wet sand. add the half & half and bring to a boil. then reduce to a simmer. add the goat cheese and stir until it’s melted. add the peas, carrots, chopped chicken, any remaining marinade and nutmeg.
• 4 . for vol-au-vent: place puff pastry on a lightly floured cutting board and cut into 6 rectangles. then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
• 5 to assemble: carefully separate the puff pastry rectangles into 2 pieces each. (you’ll notice that there will be a natural middle spot). use your fingers to depress a well in the bottom and fill each one with about 1 soup ladle full of the chicken mixture. top with about a tablespoon of the tomato mango relish. replace the top and spoon just a bit of both the sauce and relish over the top. serve hot.