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Chicken And Vegetables In Tarragon Cream

fast.cook's picture
Ingredients
  Chicken thigh fillet 770 Gram, chopped (7 Pieces)
  Butter 30 Gram
  Asparagus 250 Gram, chopped
  Leek 350 Gram, sliced (1 Medium Sized)
  Carrot 180 Gram, chopped (1 Large Sized)
  Plain flour 2 Tablespoon
  Chicken stock 250 Milliliter (1 Cup)
  Chopped fresh tarragon 2 Teaspoon
  Cream 2 Tablespoon
  Frozen puff pastry sheet 1 , 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Quick

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