In a small sauce pan over low heat, simmer:
1 bottle White Wine (we used Roblar Estate Fume Blanc)
1 Tablespoon Tarragon
1 Tablespoon Shallots, minced
1 teaspoon Black Peppercorns
Simmer for 1 hour until reduced to 2 cups.
Strain herbs and reserve sauce.
(Extra sauce may be used in Salad Dressing, or to drizzle over Shrimp or Vegetables.)
Preheat the oven to 350 degrees.
In a square baking pan, drizzle about 2 Tablespoons Olive Oil.
Place 2 boneless, skinless Chicken Breasts.
Sprinkle with Salt, Pepper, and Parisien Bonnes Herbes.
Cover pan with foil and bake for 30 minutes.
Allow chicken to cool slightly, then cut into 1/2 inch dice.
Set Aside.
Increase oven temperature to 425 degrees and bake 6 Puff Pastry Shells according to package directions.
In a medium skillet over medium-low heat, saute:
1/4 cup Butter
1 1/2 cups Pearl Onions, cleaned and peeled
Cook, stirring occasionally, until onions soften – about 5 minutes.
Sprinkle with 3 Tablespoons Flour, and stir to until Butter is absorbed.
Then whisk in one cup of reserved Wine Reduction Sauce.
When thoroughly combined, whisk in 1 cup Heavy Cream.
Stir in 1 cup Peas (we used frozen) and diced Chicken.
Add Salt to taste.
Remove tops from puff pastry shells and fill with chicken and sauce, then replace tops.
Summerwood Winery, Paso Robles, California |
Ana says
How elegant! I bet this was a treat to have for dinner. A cream sauce made with white wine reduction sound really delicious.
Laura (Tutti Dolci) says
Beautiful presentation, I love the white wine reduction!
Paula @ Vintage Kitchen says
The infused wine is wonderful, never thought about it, but it´s like infused vinegars. Some classic are always good, and this vol au vent looks amazing Susan! (and John…)jaja
Kathy says
Such a gorgeous dinner…your vol au vent looks fabulous, Susan!! The white wine reduction sounds so good!
Monet says
This all sounds heavenly…especially that wine cream sauce. What a gorgeous plate! Thank you for sharing sweet friend. I’m nursing a bit of a cold, and this post warmed me right up. I hope you are having a happy end to your week!
Natalie G says
Lovely fancy dish! The white wine reduction sounds way delicious!
Mary Hirsch says
I’m starting to catch up on your very edible Posts, Susan. I suspect this was a meal made over the Presidents Holiday Week-end as it probably took a bit of time to prepare. That being said, it doesn’t look difficult. It’s something I could serve to company easily, I think. Love the image in my mind of Parisien Bonnes Herbs. I am wondering if my friends, Ruth & Peter, who are spending two months in Cambria this Winter have been to the Summerwood Winery. I will share this Link with Ruth. I am looking forward to next Friday with great anticipation. See you soon (Can you believe I can say that.)
Patty says
Hi Susan! I would be very happy with this dinner for a special occasion-my birthday is coming up… 🙂 Now this looks like an amazing French meal-wish it was an assigned FFWD 😉 Enjoy your weekend;-)
Cocoa and Lavender says
These sound amazing! Our tarragon is just coming back, so I will be making them soon! ~ David