Chicken Vol-Au-Vent With Tomato Mango Relish #A1 - cooking recipe

Ingredients

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
For Tomato Mango Relish
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
For Sauce
1/2 cup white 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

Preparation

For Chicken: Add 4 Boneless & Skinless Chicken Thighs, 1/2 cup A.1. Original Sauce, 1/4 cup Olive Oil, 1 tablespoon Agave Nectar, 1 tablespoon minced Garlic, 1 tablespoon Fresh Tarragon, 2 chopped scallions, 1/2 teaspoon Salt and 1/4 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 1/2 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 and stir until it's melted. Add the peas, carrots, chopped chicken, any remaining marinade and nutmeg.
. 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.
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.