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.