Creamy tarragon chicken bake

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Good Food

6 ratings

Recipe by Good Food

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1. Mix half the oil and flour in a saucepan (off the heat), then blend in the soya milk (it must be well blended before heating). Bring the sauce slowly to the boil, whisking constantly, then simmer for 1 min. Remove from the heat, cover with greaseproof paper and set aside.
2. Heat oven to 200C/fan 180C/gas 6. Heat remaining oil in a frying pan, add the chicken, then fry for 2-3 mins or until brown (it won't be cooked through). Transfer to an ovenproof gratin dish. Add the onions to the pan and fry for 2-3 mins. Spoon over the chicken, then top with the tomatoes and asparagus. Set aside while you prepare the sauce.
3. Put the sugar and vinegar into the pan. Stir over medium heat until the sugar is a dark caramel colour, then add the stock. Bring to the boil and simmer for 1 min. Whisk into the milky sauce until blended, season, then add the tarragon. Spoon sauce over the chicken and veg, sprinkle with crumbs and cheese, then bake for 20 mins or until cooked through.

Rice flour

We tested this recipe using gluten-free flour, but found that rice flour blended more readily with the stock. Check your stock doesn't contain wheat or gluten.

Per serving

320 kcalories, protein 40g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 3g, salt 0.54 g

Latest comments and suggestions

• Shirley

  07 November 2007

  Shirley rated and commented on this recipe

  

  Reallly nice recipe.

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• jules3711

  23 November 2007

  jules3711 rated and commented on this recipe

  

  impressive meal, really nice and no fuss

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• Cakey77

  05 January 2008

  Cakey77 commented on this recipe

  This is the first time i have ever had a wheat free meal and it was lovely, I would definately cook it again. I used herb and garlic goats cheese as a topping as I couldn't get the cheese uggested and it seemed to work really well

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• Cakey77

  05 January 2008

  Cakey77 rated this recipe

  

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• fran

  03 March 2008

  fran rated and commented on this recipe

  

  Really, really easy to follow recipe that I made in advance for a Mothers Day dinner. Cooked it whilst eating the starters. I used normal flour and milk to cut down on shopping costs but it worked really well, everyone was impressed!

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• ljwarrington

  23 June 2008

  ljwarrington rated and commented on this recipe

  

  good stuff! didn't make it gluten/dairy free, instead, meat free! i used quorn chicken pieces and this dish was superb!

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• john.kreelman

  05 April 2009

  john.kreelman commented on this recipe

  Lovely recipe, easy to prep and cook. Mind you will try the recipe with proper milk as the lactose free is damn awful. Sympathies to all with intol. My wife is just gluten int. luckily.

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• digthedog

  18 May 2009

  digthedog rated and commented on this recipe

  

  I did a with-gluten and dairy version of this using a butter, milk and ordinary flour to make the sauce and it was gorgeous and very simple to do. I made it a couple of days ahead and it was absolutely fine. Will definitely be making this again.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tbsp rice flour (we used Doves Farm)
• 300ml soya milk (we used So Good)
• 4 chicken breasts , skin removed
• 2 red onions , cut into wedges
• 250g punnet cherry tomatoes , halved
• 250g asparagus spears , blanched
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 150ml vegetable stock (we used Kallo yeast-free vegetable stock)
• 3 tbsp chopped tarragon
• 4 tbsp gluten-free breadcrumbs (we used Sainsbury's 'Free From' English muffins)
• 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Gluten-free, Egg-free, Low-fat, Dairy-free, Nut-free

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tbsp rice flour (we used Doves Farm)
• 300ml soya milk (we used So Good)
• 4 chicken breasts , skin removed
• 2 red onions , cut into wedges
• 250g punnet cherry tomatoes , halved
• 250g asparagus spears , blanched
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 150ml vegetable stock (we used Kallo yeast-free vegetable stock)
• 3 tbsp chopped tarragon
• 4 tbsp gluten-free breadcrumbs (we used Sainsbury's 'Free From' English muffins)
• 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)

Per serving

320 kcalories, protein 40g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 3g, salt 0.54 g

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