Tamasin Day-Lewis’ Chicken Savoyarde recipe appeals to me for more than one reason.

Firstly, the initial part of the process is essentially how I already poach a whole chicken, so the recipe lends itself very well to being made with leftovers. (I’m sure it would work with roast chicken leftovers too).

Secondly, it features chicken, cheese, cream, white wine, mustard, bread and tarragon – what’s not to like?

And thirdly, a friend made it for me for dinner once, and I absolutely loved it!

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