Creamy tarragon chicken bake

Creamy tarragon chicken bake

Gluten, egg and dairy free - this is the perfect dinner party dish for those with intolerances

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

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

Method

  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.
Try

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.

Creamy sauces

People on special diets often avoid creamy sauces, but it is possible to make a good sauce using a butter substitute (olive oil or Pure), along with rice flour (in place of plain flour) and soya 'milk'. Remember - not all soya milks are wheat-free, so double check.

Per serving

320 kcalories, protein 40g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 3g, sugar 8g, salt 0.54 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • Binder photo Shirley

    07 November 2007

    Shirley rated and commented on this recipe

    5 stars

    Reallly nice recipe.

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  • Binder photo jules3711

    23 November 2007

    jules3711 rated and commented on this recipe

    5 stars

    impressive meal, really nice and no fuss

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  • Binder photo 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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  • Binder photo Cakey77

    05 January 2008

    Cakey77 rated this recipe

    5 stars

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  • Binder photo fran

    03 March 2008

    fran rated and commented on this recipe

    5 stars

    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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  • Binder photo ljwarrington

    23 June 2008

    ljwarrington rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo digthedog

    18 May 2009

    digthedog rated and commented on this recipe

    5 stars

    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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  • Binder photo bigtabs88

    12 December 2009

    bigtabs88 commented on this recipe

    I've not tried this recipe yet but have a couple of suggestions. So Good is a really tasty soya milk but it's also very very sweet, almost puddingy, so I would suggest using one of the unsweetened alternatives in this, I would imagine they would suit the dish better. Also, Cheezly is a god-awful invention and shouldn't be used in anything. Ever. If only lactose intolerant, then use Lacto-free which tastes great, or if dairy intolerant too I would make an odd suggestion of replacing it with finely chopped avocado. Although the avocado doesn't melt of course, it does have a very creamy consistency that often makes a good replacement for cheese. Hope this helps someone out there :)

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  • Binder photo kevb

    07 January 2010

    kevb rated this recipe

    5 stars

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  • Binder photo Jayne

    03 April 2010

    Jayne rated this recipe

    5 stars

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  • Binder photo NadineM

    29 August 2010

    NadineM rated and commented on this recipe

    5 stars

    Absolutely delicious! Made it with regular bread/flour tho so not sure what it would be like with the wheat-free alternatives. Gonna cook this for my family, hopefully they should be very impressed.

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  • Binder photo Tracey

    05 June 2011

    Tracey rated and commented on this recipe

    5 stars

    At last! A delicous 'milk' based sauce that I can feed to all the family - including the lactose intollerant children. They all loved it. I changed the tarragon (that I know they don't like) for sage (which they do) and everyone went back for 2nd helpings. I real hit which will be a regular on our menu now.

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  • Binder photo OlgaUK1

    03 November 2011

    OlgaUK1 rated and commented on this recipe

    5 stars

    Great recipe. Will definitely make it again.

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  • Binder photo Jenna

    10 June 2012

    Jenna rated and commented on this recipe

    5 stars

    delicious, even though i didnt think id like the tarragon, could taste it but wasnt too overpowering!

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  • Binder photo LovesFoodTooMuch

    11 June 2012

    LovesFoodTooMuch commented on this recipe

    If you are trying to be egg free DO NOT use sainsburys muffins, they contain egg. The only wheat, dairy and egg free breads I have found are DS (dietary specials) or EnerG both available from Sainsburys.

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  • Binder photo pixie.lady

    21 September 2012

    pixie.lady commented on this recipe

    A friend made this for me and it was really lovely, I will definitely try it out myself.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

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)
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Per serving

320 kcalories, protein 40g, carbohydrate 18g, fat 10 g, saturated fat 2g, fibre 3g, sugar 8g, salt 0.54 g

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