Step-by-Step Guide to Prepare Gordon Ramsay Chicken and tarragon pie

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken and tarragon pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Take the skin off the chicken, then strip the meat from the bones and tear it into bite-sized pieces. Place these in a large bowl. Add the onion and garlic mixture and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour on top and season with a good pinch of sea salt and plenty of freshly ground black pepper.

Chicken and tarragon pie is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chicken and tarragon pie is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chicken and tarragon pie using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken and tarragon pie:

1. Take puff pastry
2. Prepare butter
3. Take garlic, finely sliced
4. Take banana shallot
5. Prepare chicken breasts, 1cm diced
6. Prepare mixed mushrooms, chanterelle, girolles and chestnut
7. Get madeira
8. Prepare chicken stock
9. Take tarragon
10. Prepare double cream
11. Make ready egg yoke

Fold the chicken pieces and mushrooms into the sauce and spread the pie filling mixture over a roasting tray to cool quickly. Remove the tray from the refrigerator and fold the chopped tarragon into the pie filling. Wet the sides of the pie dish and cut the puff pastry to fit the dish as a lid. Spray a heavy-based pan with oil.

Instructions to make Chicken and tarragon pie:

1. Heat big frying pan and add butter untill foaming.
2. Add shallot and garlic, fry for several minutes.
3. Add chicken and fry till coloured all over.
4. Add mushrooms and fry on high for 3 minutes, or until soft.
5. Add madeira and flambe.
6. Add chicken stock and simmer, add tarragon and cream and simmer for 5 minutes.
7. Season and taste.
8. Transfer to a pie dish and cover with puff pastry, brush with egg yolk.
9. Cook in oven, gas mark 6 for 20 minutes.

Wet the sides of the pie dish and cut the puff pastry to fit the dish as a lid. Spray a heavy-based pan with oil. Add onion and cook until soft, then add mustard, sour cream and milk. Add the cream, tarragon and lemon zest, warm through. Transfer pie mixture to a bowl and cool in the fridge.

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