Friday, 15 February 2013

Chicken and Tarragon Pies

Everyone has a go to dish that you know can be relied upon to impress. For me it is absolutely my Chicken and Tarragon Pies they are amazing!
Recipe makes 4 pies
I started by softening 6 baby leeks and 1 large onion in a saucepan. When really soft add 4 skinless and bonesless chicken thighs chopped into quarters, add 175ml of white wine (nothing fancy) and leave until reduced by 1/3, add 200ml of hot (really important!) chicken stock and leave until reduced by 1/2, this should take about 10 minutes on a low heat……
…pour 150ml double cream into a jug, add a handful of roughly chopped tarragon and season, add to the pan, bring to the boil and then simmer for 6 minutes.
Transfer the mixture into ramekins and leave to completely cool, add your pastry lids (remebering to snip a hole in each one to let the steam escape) glaze with milk and bake at 220 for 25 minutes. ENJOY!



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