Tarragon Chicken Open Sandwiches

My first introduction to tarragon was when I was in year 7 home economics or cooking class at high school. My home eco teacher needed extra help to prepare a staff lunch during my maths class so naturally, I jumped at the chance.  I don't remember any other dish I helped to make that day, just this chicken tarragon sandwich filling. Tarragon is french herb used is lots of dishes using chicken, fish and eggs and it is the main ingredient in my favourite 'bearnaise' sauce. I think the flavour is really subtle and gentle, and I think you taste it once you finally swallow your mouthful. It's just really lovely and I think it's a little bit fancy but super easy to incorporate into any dish. These tarragon chicken open sandwiches can be made on little mini toasts as a canape for the festive season, in the kids sandwiches or as a nice lunch option when you have visitors.

Tarragon Chicken Open Sandwiches

Ingredients
2 free-range organic chicken thighs
500ml chicken stock
2 garlic cloves, bruised
1 tsp thyme leaves
2 tsp tarragon, chopped finely
1/3 cup good quality mayonnaise
2 spring onions, sliced salt and pepper
Rye bread, sliced
Butter lettuce

Method
First, you're going to poach your chicken which sounds fancy but isn't really
Bring to the boil your stock with garlic, and thyme
Once boiling, reduce to a simmer, place in your chicken and cover with a lid for 12 minutes
After 12 minutes, check your chicken to make sure it's cooked through. I do this with a thermometer to make sure it's well above 65 degrees Celsius
Remove from water, and cool slightly
Slice chicken roughly and combine in a bowl with mayonnaise, tarragon, spring onions, salt and pepper
Toast your bread if you like, and top with butter lettuce and chicken mix

Enjoy!