Chicken In Tarragon And Wine Sauce Vol Au Vents

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 750 g chicken breasts, cut into cubes
• 4 -6 puff pastry sheets (or 6 large vol au vents)
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons flour
• 3/4 cup chicken stock
• 3/4 cup milk
• 1/2 cup wine
• 1/2 teaspoon dried tarragon (not too much)
• 4 -6 shallots (depending on size)
• salt & pepper

Recipe

• 1 partially poach or pan fry chicken in seasoning of choice, cut into bite sized pieces when cool.
• 2 heat the milk & stock.
• 3 melt butter, whisk in flour and cook, stirring, until flour foams (don’t let brown) for about 1 minute.
• 4 remove from heat and stir in the hot milk/stock mixture slowly.
• 5 whisk well, return to heat, bring to a boil, whisking constantly until the sauce thickens, season with salt & pepper and let simmer slowly 2 minutes.
• 6 add wine, shallots, tarragon, pepper & salt and then partially cooked chicken to sauce - you may need to add more stock or even milk, depending on your preference.
• 7 i usually make my own pastry cases but you can use the ready made vol-au-vents.
• 8 if making your own vol-au-vents, you will need two layers of pastry for them, cut two or four from each (doubled) sheet, depending on the size of your sheet of pastry.
• 9 then cut through the top layer only, 3/4â€? in from edge all the way around with the point of a sharp knife – this will make the depression for the saucy chicken to go in when pastry is cooked.
• 10 cook in hot oven on baking paper lined oven trays until lightly browned all over; gently push down the middle of the top layer, that you scored before with a knife, to create the space for the chicken.
• 11 to serve pour chicken into pastry and serve with steamed rice.