Poultry crumble with tarragon

Name: Poultry crumble with tarragon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g Parmesan cheese; 50 g salted almonds; 75 g Butter; 100 g Flour; 1 Onion; 300 g Sweet peas; 1 (approx. 400 g) small broccoli; 7-10 Tbsp Salt; 350 g Chickenfiet; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 200 g Whipped cream; 4 Stem(s) Tarragon; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g Parmesan cheese
50 g salted almonds
75 g Butter
100 g Flour
1 Onion
300 g Sweet peas
1 (approx. 400 g) small broccoli
7-10 Tbsp Salt
350 g Chickenfiet
1 TABLESPOON Oil
7-10 Tbsp Pepper
200 g Whipped cream
4 Stem(s) Tarragon
7-10 Tbsp Grease

Directions

1
Grate parmesan. Chop the almonds finely. Knead the almonds, parmesan, butter and flour into crumbles. Put the crumbles in a cool place
2
Peel and finely chop the onion. Clean, wash and drain the mangetouts. Cut the broccoli into small florets. Blanch the broccoli in salted water for about 3 minutes, then rinse under cold water
3
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the chicken strips for about 4 minutes. Season with salt and pepper. Add cream and sugar snap peas to the meat and simmer for about 3 minutes
4
Wash the tarragon, shake dry, pluck off the leaves and cut into strips. Add tarragon and broccoli to the meat, season with salt and pepper
5
Put meat and vegetables into 4 small greased ramekins and sprinkle with crumbles. Bake crumble in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown