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Poached chicken, leek and tarragon pie
Fruit and vegetables
1
onion
, roughly chopped
2
celery
sticks, roughly chopped
1
carrot
, peeled and roughly chopped
3
celery
sticks, halved lengthways then sliced
3 large
leeks
, cleaned and chopped into 2cm/¾in rounds
20g/¾oz fresh
tarragon
, finely chopped
salt and freshly ground black
pepper
250g/9oz purple sprouting
broccoli
1
lemon
, juice only
Tins, packets and jars
50g/1¾oz
plain flour
1 heaped tbsp
Dijon mustard
Cooking ingredients
olive oil
, for frying
3
bay leaves
pinch
salt
1 tsp
fennel seeds
2–4 tbsp
olive oil
Dairy, eggs and chilled
30g/1oz unsalted
butter
200ml/7fl oz
double cream
1 free-range
egg
2x 320g sheets ready-made all-butter
puff pastry
Meat, fish and poultry
1 good-quality
chicken
6 rashers good-quality smoked streaky
bacon
, rind removed then cut into chunks
600ml/20fl oz poaching broth, from the
chicken
(made above)
Other
150ml/5fl oz
white wine
Back to recipe
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