Roast Chicken, Bacon and Tarragon Cream Pie
- Category: Chicken & Poultry
Description
Roast Chicken, Bacon & Tarragon Cream Pie-the perfect winter warmer recipe
Ingredients
1 free range chicken
2 large onions, cut into eighths
2 cloves garlic, chopped
1 pkt (250 g) streaky bacon, cut in to pieces
5 stalks celery, thinly sliced
6 medium carrots, peeled and thinly sliced
1 Tbsp (15 ml) olive oil
1 knob of butter
3 Tbsp (45 ml) chopped fresh tarragon or 2 tsp (10 ml) dried tarragon
2 C (500 ml) fresh cream
salt and milled black pepper
1 roll (400 g) ready-made puff pastry, thawed
1 egg, lightly beaten
Instructions
Preheat the oven to 200 °C.
Place the chicken on a rack in a roasting tray and roast for 45 minutes. Remove from the oven and keep to one side. Leave the oven set at 200 °C.
In a saucepan, sauté the onions, garlic, bacon, celery and carrots in the olive oil and butter until soft.
Remove the meat from the chicken carcass, cut into in bite-size pieces and add the chicken and herbs to the vegetables. Stir together over a medium heat for 2 minutes. Add the cream and reduce over a medium heat, stirring occasionally, for 10 minutes. Season to taste.
