Ingredients
Method
1.Combine stock, the water, peppercorns, bay leaf and chicken in a small saucepan, bring to the boil over medium heat. Reduce heat to low, simmer, uncovered, for 15 minutes or until chicken is cooked through, turning chicken halfway through cooking time. Remove chicken from poaching liquid. When cool enough to handle, chop chicken finely.
2.Combine chicken in a medium bowl with celery, nuts, crème fraîche, mayonnaise, juice and tarragon. Season to taste.
3.Butter bread slices, sandwich chicken mixture between bread slices. Discard crusts, cut each sandwich into three fingers, then cut each in half crossways.
To save time, use leftover chicken or bought barbecue chicken, remove all skin and bones before using. Tarragon is the essential flavouring for many classic French sauces and dishes. It is also blended with parsley, chives and chervil to make fines herbes.
Note
