Creamy veg and chicken topped with crispy garlic bread topping
Preheat oven to 180C
In a frying pan, heat the oil then fry the pancetta until just browning, then add the onions until cooked through.
Add the other veg and mix in cooking through.
Make up the chicken stock if using a cube, then add to the pan, and simmer for a bit until reduced down.
Add the cream and reduce a bit again, then add in the chicken and season to taste, adding a sprinkling of tarragon.
Transfer to an ovenproof dish.
If using part baked baguettes, bake them first according to instructions.
Slice the baguettes into 1 inch-ish wide rounds, then chop the slices into 2-4 chunks.
Melt the butter - I do it in the microwave
Add the garlic to the butter, then dip the bread chunks and mix to coat. You may need to top up the melted garlic butter if there’s not enough.
Arrange on top of the chicken filling mixture. Sprinkle with grated cheese if using
Bake until the garlicky bread is lightly browning and crispy on top.