Chicken in Toast Cups

The Chicken in Toast Cups, a classic of Quebec cuisine, served in small cups of bread!
Preparation 30 minutes
Cooking 45 minutes
Portions 4-5 (8 toast cups, 1 to 2 per person)
Food storage The sauce will keep for 3 days in the fridge. Can be frozen. The sauce should be added to the toast cups right before serving.
Vol Au Vent Au Poulet Olo

Recipe: Illustrated version

A recipe that’s easy to follow, with illustrations and simple steps Download the PDF

Ingredients

  • 8 slices whole-wheat bread
  • 90 ml (6 tbsp) butter or margarine
  • 90 ml (6 tbsp) flour
  • 1 L (4 cups) milk
  • 15 ml (1 tbsp) canola oil
  • 1 large yellow onion, peeled and chopped
  • 2 celery sticks, finely diced
  • 2 carrots, peeled and finely diced
  • 500 ml (2 cups) cooked chicken, cut into small pieces
  • 250 ml (1 cup) frozen green peas
  • 15 ml (1 tbsp) dried parsley
  • Salt and pepper to taste

 

Preparation

  1. Place oven rack in the middle position and preheat the oven to 180oC (350oF). Oil a muffin tin.
  2. Press a slice of bread gently into each muffin round to make little cups and bake for 12 to 15 minutes, or until the bread is toasted on both sides.
  3. In a frying pan, heat the butter or margarine, then add the onion, celery and carrots and cook for about 5 minutes.
  4. Add the flour and mix well to avoid lumps. Gradually add the milk, stirring constantly with a whisk until the sauce thickens.
  5. Add the cooked chicken, green peas and Stir and cook for about 4 more minutes, or until the sauce is heated through. Add salt and pepper to taste.
  6. Serve in the little toast cups.  

 

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