Chicken And Vegetables In Tarragon Cream Recipe
Ingredients
| 7 (770 g) chicken thigh fillets, chopped | ||
| Butter | 30 Gram | |
| Asparagus | 250 Gram, chopped | |
| Leek | 1 Medium, sliced | |
| Carrot | 1 Large, chopped | |
| Plain flour | 2 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Tarragon leaves | 2 Teaspoon, finely chopped | |
| Cream | 2 Tablespoon | |
| 1 sheet frozen puff pastry, thawed | ||
Directions
Cook chicken in large heated oiled pan, in batches, until browned all over.
Heat butter in same pan; cook asparagus, leek and carrot, stirring, until leek is soft.
Add flour; cook, stirring, until mixture thickens and bubbles.
Gradually stir in stock; cook, stirring, until mixture boils and thickens.
Return chicken to pan [can be prepared ahead to this point; refrigerate overnight or freeze] Stir tarragon and cream into chicken mixture.
Bring to boil; simmer about 15 minutes or until chicken is tender.
Meanwhile, cut 4 x 10cm circles from pastry sheet; place circles on lightly oiled oven tray.
Bake in very hot oven about 10 minutes or until browned.
Place pastry circles over chicken and vegetables.
Heat butter in same pan; cook asparagus, leek and carrot, stirring, until leek is soft.
Add flour; cook, stirring, until mixture thickens and bubbles.
Gradually stir in stock; cook, stirring, until mixture boils and thickens.
Return chicken to pan [can be prepared ahead to this point; refrigerate overnight or freeze] Stir tarragon and cream into chicken mixture.
Bring to boil; simmer about 15 minutes or until chicken is tender.
Meanwhile, cut 4 x 10cm circles from pastry sheet; place circles on lightly oiled oven tray.
Bake in very hot oven about 10 minutes or until browned.
Place pastry circles over chicken and vegetables.
Chef
