Chicken Vol-Au-Vents - cooking recipe

Ingredients

2 (100 g) vol-au-vent cases or (100 g) puff pastry shells
1 garlic clove, crushed
2 spring onions, sliced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
250 g chicken thigh fillets, sliced
2 tablespoons white wine
2 tablespoons cream
1 teaspoon cornflour
2 teaspoons water

Preparation

Pre-heat oven at 180oc.
Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
Add wine and cream and bring to the boil.
Combine cornflour with water, then add to the chicken and stir until thickened.
Spoon into the vol-au-vent cases
Heat in the oven for 5 mintes.
Serve it hot.