Chicken Vol-Au-Vents

• 2 (100 g) vol-au-vent cases or (100 g) puff pastry shells
• 1 garlic clove, crushed
• 2 spring onions, sliced
• 1 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 250 g chicken thigh fillets, sliced
• 2 tablespoons white wine
• 2 tablespoons cream
• 1 teaspoon cornflour
• 2 teaspoons water

1. Pre-heat oven at 180oc.
2. Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
3. Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
4. Add wine and cream and bring to the boil.
5. Combine cornflour with water, then add to the chicken and stir until thickened.
6. Spoon into the vol-au-vent cases
7. Heat in the oven for 5 mintes.
8. Serve it hot.

cases, garlic, spring onions, tarragon, salt, pepper, butter, chicken thigh, white wine, cream, cornflour, water

Taken from www.food.com/recipe/chicken-vol-au-vents-184228 (may not work)