Chicken Vol-Au-Vent

Ingredients

• 1/3 lb (150 g) ground chicken
• 4 tbsp (60 ml) butter
• 1 green onion, chopped
• 1/2 tsp (10 ml) tarragon
• 2 tbsp (30 ml) flour
• 1 cup (250 ml) hot milk
• 1/2 cup (125 ml) Domaine Pinnacle Ice Apple Wine
• 1/4 tsp (5 ml) nutmeg
• 12 small vol-au-vent, cooked
• 1 cup (250 ml) sharp cheddar, grated

Preparation

Using half the butter, sauté the chicken with the onion and tarragon. Transfer chicken to another dish. In the same skillet, make a white sauce using the remaining butter, flour, Ice Apple Wine and nutmeg. Return chicken to sauce. Place vol-au-vent in an ovenproof dish. Spoon in the chicken mixture and top with cheese. Broil until cheese is golden. Serve on lettuce bed.