Ingredients
- 4 chicken breasts
- Sea salt and black pepper
- 2tbs vegetable oil
- 1 onion, sliced
- 3 cloves garlic, sliced
- 30g butter
- 3tbs plain flour
- 400ml chicken stock
- 100ml cream
- 1tbs Dijon mustard
- 30g grated Parmesan
- 80g cavolo nero/kale, chopped
- 1tbs fresh tarragon leaves
- 1 sheet of pre-rolled puff pastry
- 1 egg yolk, for eggwash
- 1tbs white sesame seeds
- Cut the chicken breasts into bite-size pieces (five to six pieces per chicken breast), add them to a bowl and season with salt and pepper.
- Heat a large ovenproof frying pan on the hob and add the oil. Add the chicken pieces and cook for three to four minutes on a medium heat until starting to colour, then add the sliced onions and garlic. Cook out for four to five minutes, then add the butter. When the butter has melted, add the flour and stir well with a wooden spoon, cooking out the flour for three minutes.
- Next, add the chicken stock and bring to a simmer, stirring well and regularly so there are no lumps of flour. Allow to simmer until the sauce thickens – about three minutes – then stir through the cream and lower the heat. Stir in the Dijon mustard and grated Parmesan, then remove from the heat. Add the cavolo nero/kale and tarragon and stir it through, then check the seasoning and allow the mix to cool in the pan.
- Preheat the oven to 200 degrees. When the mix has cooled, roll out the puff pastry sheet and place on top of the pan, pressing it down gently on to the chicken mix to remove any air. Pinch the pastry all along the edge of the pan, then carefully cut off any excess pastry overhanging.
- Brush the pastry evenly with egg wash and sprinkle the sesame seeds on top. Place the pan in the oven and cook at 200 degrees for 30 minutes until browned. Remove from the oven and allow to rest for 10 minutes before serving.
