Chicken And Vegetables In Tarragon Cream
|Chicken thigh fillet||770 Gram, chopped (7 Pieces)|
|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|
|Frozen puff pastry sheet||1 , thawed|
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.
Serving size: Complete recipe
Calories 1978 Calories from Fat 648
% Daily Value*
Total Fat 72 g111.4%
Saturated Fat 28.6 g142.9%
Trans Fat 0.8 g
Cholesterol 713.3 mg237.8%
Sodium 1482.9 mg61.8%
Total Carbohydrates 152 g50.6%
Dietary Fiber 19 g76.2%
Sugars 42.5 g
Protein 178 g356.8%
Vitamin A 790.5% Vitamin C 120.2%
Calcium 59.8% Iron 139.5%
*Based on a 2000 Calorie diet