Lemon tarragon baked chicken
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Oil spray
1 x 3 second spray(s)
Chicken thigh, skinless, raw
432 g, (Buy 4x120g fillets) fat trimmed
Swiss brown mushrooms
200 g, halved
Leek
1 whole, thickly sliced
Fennel
1 baby, thinly sliced
Chicken stock
½ cup(s), (125ml)
Light cream
½ cup(s), (cooking cream), (125ml)
Dijon mustard
2 tsp
Fresh tarragon
2 tbs, coarsely chopped
Lemon(s)
½ medium, cut into wedges
Snow peas
150 g
Fresh lemon rind
1 tbs, cut into strips, to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large flameproof baking dish with oil and heat over high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
2
Cook mushrooms, leek and fennel in the same pan, stirring, for 3–4 minutes or until leek has softened. Remove from heat.
3
Combine stock, cream, mustard and tarragon in a jug. Pour cream mixture over vegetable mixture. Top with chicken and lemon wedges. Bake in oven for 30 minutes or until chicken is cooked through and sauce slightly thickens.
4
Add snow peas and bake for 2 minutes or until tender. Serve sprinkled with rind.
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