Chicken Vol Au Vent With Tomato Mango Relish A1

A.1. Original sauce recipe contest entry. a creamy, tangy dish that’s easy enough for a weeknight meal yet elegant enough to impress that special someone.

Steps

For chicken: add 4 boneless & skinless chicken thighs , 1 / 2 cup a.

Original sauce , cup olive oil , 1 tablespoon agave nectar , 1 tablespoon minced garlic , 1 tablespoon fresh tarragon , 2 chopped scallions , teaspoon salt and 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 its cool enough to touch , chop the chicken into inch cubes and return to the dish you cooked it inches.

For relish: combine all tomato mango relish ingredients in a bowl and set aside.

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 an.

Ingredients

boneless skinless chicken thighs, a.1. original sauce, olive oil, agave nectar, garlic, fresh tarragon, scallions, salt, pepper, roma tomato, fresh mango, shallot, scallion, extra virgin olive oil, cracked black pepper, white onion, cremini mushroom, butter, flour, half-and-half cream, goat cheese, peas