Creamy Chicken Mushroom and Tarragon Pie
Ingredients
- 500g chicken thigh fillets
- 1 punnet Brown cap mushrooms
- 1 onion
- 2 cloves garlic
- 1 small punnet Creme Fraiche
- 100ml white wine
- 100ml chicken stock
- handfull of tarragon leaves
- 1 packet puff pastry
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
This was soooo tasty and just something new to eat mid week with the family
Method
-
1
1. Fry the onions and garlic together with the thighs sliced into bite sized pieces.
2. Add the sliced brown mushrooms
3. When cooked after about 15 - 20 mins set aside the chicken and mushroom mixture. Then add to the pan 100ml of wine and put a chicken stock cube with 100ml of boiling water and boil up the sauce so that it reduces.
4. Add the pot of creme fraiche and stir in.
5. Put the chicken into a deep dish, sprinkle tarragon leaves on top and then cover with the creme fraiche sauce and mix all together.
6. Cover with rolled out puff pastry and bake for 35-45 minutes until golden brown
Chef's Tips
Cut off the pastry around the edge of the dish and use the leftover to decorate the pie. If I get my kids to do the decoration I am more likely to get them to try a new dish!
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