Chicken, mushrooms, tarragon, cream and pastry. Does it get any better? This is a great combination which lets you slip into a love affair with smooth food on a warm night. Pile some peas on the side, in this weather some hearty greens and my world (with some wine) is complete.
- 4 skinless chicken breasts
- 500ml of chicken stock
- 125gms of baby onions
- 1 bay leaf
- 200gm pancetta or good smoked bacon chopped
- 100gms butter
- 250gms mushrooms – I prefer chestnut for their deeper flovour.
- 200ml double cream
- 100mls of dry sherry
- 2 tablespoons of chopped tarragon
- 1 tablespoon of chopped parsley
- 1 packets of prepared puff pastry
- 1 egg yoke beaten with one tablespoon of water
- sea salt and ground black pepper
- Preheat the oven 180
- Peel the onions. Bring the stock to boiling point, add the onions and cook for 5 minutes. Lift them out and reserve.
- Cut the chicken into nice bitesized chunks and with bayleaf and thyme to the stock. Return the lot to a simmer and poach the chicken for five minutes, remove the pot from the heat and let it sit for a couple of minutes.
- Strain the stock, discard the bayleaf and thyme, season the chicken.
- Chop the bacon and fry until crispy, drain and wipe out the pan. Melt the butter into the pan, when it’s foaming throw in the mushrooms and cook for about seven minutes. Season. Pour in the sherry, let it bubble and reduce. Pour in the stock, add the onions, add the tarragon and parsley and chicken. Mix the lot well.
- Divide into pie dishes, and put a covering of the puff pastry on top, make a small hole to release trapped air. Brush with the beaten egg and into the oven until puffed up and brown. Serve with some spinach on the side, and use a spoon to eat the lovely sauce.