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Creamy tarragon chicken bake

Creamy tarragon chicken bake

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(13 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4
Gluten, egg and dairy free - this is the perfect dinner party dish for those with intolerances

Nutrition and extra info

  • Easily halved
  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free

Nutrition: per serving

  • kcal320
  • fat10g
  • saturates2g
  • carbs18g
  • sugars8g
  • fibre3g
  • protein40g
  • salt0.54g
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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 breast, skin removed
  • 2 red onion, cut into wedges
  • 250g punnet cherry tomato, halved
  • 250g asparagus spear, blanched
  • 1 tsp caster sugar
  • 1 tbsp white wine vinegar
  • 150ml vegetable stock (we used Kallo yeast-free vegetable stock)
  • 3 tbsp chopped tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 4 tbsp gluten-free breadcrumb (we used Sainsbury's 'Free From' English muffins)
  • 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)

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.

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Comments, questions and tips

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Comments (16)

livvykins21's picture

I didn't make this recipe with any "free from" intentions so didn't need to use substitutes etc. I would say that it's the easiest recipe to make but I just didn't like it - nothing wrong with the recipe, just didn't like the heavy tarragon taste. Sauce a little runny but that could easily be thickened up before pouring over the chicken. I haven't rated as it wouldn't be fair as it's my taste rather than the recipe.

maymcd's picture

Sainsburys free from English muffins (as suggested in the recipe) contain egg so this recipe can't be classed as egg free if these are used. I'd recommend substituting with dietary special white ciabatta rolls which are egg, gluten, dairy free.

pixielady's picture

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

yvonnemsharp's picture

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.

jenna18's picture
5

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

olgauk1's picture
5

Great recipe. Will definitely make it again.

tracey1205's picture
5

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.

nadinus's picture
5

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.

bigtabs88's picture

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 :)

fiogob's picture
5

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.

Craious's picture

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.

ljwarrington's picture
4

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

fran87's picture
5

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!

cakey77's picture
5

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

jules3711's picture
5

impressive meal, really nice and no fuss

poppychops's picture
5

Reallly nice recipe.

Questions (1)

sophieollis's picture

Why is this in the 'Vegan' section?

Tips (1)

JessicaE1995's picture

This recepie was absolutely delicious. When making the white sauce I used lactose free milk and cornflour to thicken rather than adding the oil and rice flour. I also decided to add half the amount of tarragon stated and it was perfect, not overpowering at all!

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