SUSUtv’s very first cooking show – Friday Night Kitchen!
This week Tom Searle talks us through how to cook a chicken and tarragon pie.
4 diced chicken breasts
1 finely sliced onion
clove of garlic
200g halved button mushrooms
Sliced red pepper
1 tbsp chopped tarragon or 1 tsp dried tarragon
200 ml crème fraiche
2 tbsp chopped parsley
Fry the chicken in oil for 5 minutes to brown. Transfer to a baking dish
Fry the onion and garlic until soft.
Add the button mushrooms and the red pepper to the pan and continue to cook until tender. Add these to the chicken in the dish.
Place the crème fraiche in the pan and add the herbs. Once all melted and hot pour over the chicken.
Top with puff pastry and brush with milk.
Bake at 200oC until golden brown.
Serve with crusty bread and salad.