Chicken In Tarragon And Wine Sauce Vol Au Vents - cooking recipe

Ingredients

750 g chicken breasts, cut into cubes
4 -6 puff pastry sheets (or 6 large vol au vents)
2 1/2 tablespoons butter
2 1/2 tablespoons flour
3/4 cup chicken stock
3/4 cup milk
1/2 cup white wine
1/2 teaspoon dried tarragon (not too much)
4 -6 shallots (depending on size)
salt & pepper

Preparation

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.