CHICKEN IN TARRAGON AND WINE SAUCE VOL AU VENTS

Steps:

• Partially poach or pan fry chicken in seasoning of choice, cut into bite sized pieces when cool.
• Heat the milk & stock.
• Melt butter, whisk in flour and cook, stirring, until flour foams (don't let brown) for about 1 minute.
• Remove from heat and stir in the hot milk/stock mixture slowly.
• Whisk well, return to heat, bring to a boil, whisking constantly until the sauce thickens, season with salt & pepper and let simmer slowly 2 minutes.
• Add wine, shallots, tarragon, pepper & salt and then partially cooked chicken to sauce - you may need to add more stock or even milk, depending on your preference.
• I usually make my own pastry cases but you can use the ready made vol-au-vents.
• If making your own vol-au-vents, you will need two layers of pastry for them, cut two or four from each (doubled) sheet, depending on the size of your sheet of pastry.
• Then cut through the top layer only, 3/4" in from edge all the way around with the point of a sharp knife - this will make the depression for the saucy chicken to go in when pastry is cooked.
• Cook in hot oven on baking paper lined oven trays until lightly browned all over; gently push down the middle of the top layer, that you scored before with a knife, to create the space for the chicken.
• To serve pour chicken into pastry and serve with steamed rice.