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

• 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

1. 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.
2. For Relish: Combine all tomato mango relish ingredients in a bowl and set aside.
3. 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.
4. . 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.
5. 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.

chicken thighs, original sauce, olive oil, nectar, garlic, tarragon, scallions, salt, pepper, mango, roma tomato, fresh mango, shallot, scallion, extra virgin olive oil, salt, cracked black pepper, for sauce, white onion, cremini mushroom, butter, flour, cream, goat cheese, peas

Taken from www.food.com/recipe/chicken-vol-au-vent-with-tomato-mango-relish-a1-518232 (may not work)