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Chicken, shallot & tarragon pot pies

Chicken, shallot & tarragon pot pies Recipe

  • 375g pack ready-rolled puff pastry
  • olive oil
  • 6 boneless and skinless chicken thighs , cut into chunks
  • 16 small shallots , 12 left whole, 4 sliced
  • 5 tbsp tarragon or sherry vinegar (tarragon vinegar is available from delis and some supermarkets)
  • 125ml white wine
  • 200g crme frache
  • 1 tsp cornflour dissolved in 1 tbsp water
  • a small bunch of tarragon , leaves chopped
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