Ingredients
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2 (100 g) vol-au-vent cases or 2 (100 g) puff pastry shells
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2 spring onions, sliced
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1 teaspoon dried tarragon
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon butter
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250 g chicken thigh fillets, sliced
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2 tablespoons white wine
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2 tablespoons cream
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1 teaspoon cornflour
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2 teaspoons water
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1 garlic clove, crushed
Instructions
- Pre-heat oven at 180oc.
- Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
- Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
- Add wine and cream and bring to the boil.
- Combine cornflour with water, then add to the chicken and stir until thickened.
- Spoon into the vol-au-vent cases
- Heat in the oven for 5 mintes.
- Serve it hot.