Ingredients
Method
1.Combine stock, water, peppercorns, bay leaf and chicken in small saucepan. Bring to the boil. Reduce heat. Simmer, uncovered, about 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 medium bowl with celery, nuts, creme fraiche, mayonnaise, juice and tarragon. Season to taste.
3.Spread butter over bread slices. Top half the slices with chicken mixture then remaining bread. Slice off and discard crusts. Cut each sandwich into three finger sandwiches, then cut each in half crossways into squares.
