Chicken and tarragon pie

0 me gustan 0 comentarios Receta por Erica Lea

Ingredientes para 2-4

1 small onion (approx 110g), finely chopped
1/2 large head of broccoli (approx 360g each), cut into florets
2 skinless chicken breast fillets, cut into 2cm pieces
1 small leek (approx 210g), chopped
1 free range medium egg, beaten
130g of plain white flour
90g of butter, at room temperature
150ml of milk
1 tbsp fresh parsley, chopped
100ml chicken stock, prepared according to the packet instructions
1 tbsp olive oil
1 clove of garlic, finely chopped
1 tsp English mustard
70ml white wine
2 tsp dried tarragon

60 min

Instrucciones

1. Heat the oil and 1 tbsp butter in a large frying pan and cook the chicken for 5-6 minutes or until cooked through. Remove from the pan and set aside.

2. Add the onion, leeks and garlic to the pan and gently cook for 6-8 minutes, or until the onion and leek is soft. Remove from the pan and set aside.

3. To make the white sauce, melt 1 tbsp butter in a sauce pan. Stir in 1 tbsp flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste to an even consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and then stir in the stock. Turn up the heat and simmer, stirring constantly, until the sauce thickens. Stir in the tarragon, parsley and mustard and season with salt and pepper.

4. Stir the cooked chicken, leek, onion and garlic into the sauce and transfer to a suitably sized pie dish.

5. Bake the pie in the oven for 25-30 minutes, or until the pastry is crisp and golden.

segundos March 08, 2012 19:48