Total Time
40mins
Prep 10 mins
Cook 30 mins

Chicken and garlic seem made for each other and they both stand out in this dish.

Ingredients Nutrition

Directions

  1. Melt most of the margarine or butter, add the chicken and cook until lightly browned.
  2. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
  3. Gradually add the chicken stock and bring to the boil, stirring all the time.
  4. Add the crème fraîche, wholegrain mustard and dried tarragon.
  5. Heat through, season and place in an oven-proof dish.
  6. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
  7. Cut into triangles and arrange on top of the chicken mixture.
  8. Cook at 180C or 350F for about 30 minutes until crisp and browned.

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