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- 4 free-range chicken breast fillets, skin on
- 3 tbs Maille Dijon Originale Mustard
- 2 tbs chopped fresh tarragon leaves
- 600g waxy potatoes, quartered
- 25g unsalted butter
- 1 tbs olive oil
- 100g speck or pancetta, rind removed, cut into thin batons
- 4 eschalots, finely chopped
- 2 garlic cloves, crushed
- 1 tbs plain flour
- 200ml dry white wine or cider
- 1 1/2 cups (375ml) chicken stock
- 1/2 cup (125ml) thickened cream
- Green salad, to serve (optional)
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Read the method of this chicken recip »
Tags: Chicken, gravy, Mustard, tarragon
Category: Baked Chicken Recipes
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- 40g butter
- 2 tbs plain flour
- 1 leek, ends trimmed, thinly sliced
- 375ml (1 1/2 cups) chicken stock
- 125ml (1/2 cup) pouring cream
- 1 tsp dried tarragon
- Pinch of white pepper
- 1 Woolworths Country-Style Roast Chicken, skin and bones removed, meat shredded
- 300g (2 cups) plain flour, extra, sifted
- Pinch of salt
- 100g unsalted butter
- 60ml (1/4 cup) milk
- 60ml (1/4 cup) water
- 1 egg, lightly whisked
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Read the method of this chicken recip »
Tags: Chicken, Pie, tarragon
Category: Chicken Pie Recipes
