Lemon tarragon baked chicken

5
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate

Ingredients

oil spray

1 x 3 second spray(s)

skinless chicken thigh

432 g, (Buy 4x120g fillets) fat trimmed

swiss brown mushrooms

200 g, halved

Leek

1 whole, thickly sliced

fennel bulb(s)

1 baby, thinly sliced

chicken stock

½ cup(s), (125ml)

Cooking cream, light

½ cup(s), (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.

Notes

SERVING SUGGESTION: Microwave brown rice. TIP: Store any leftovers in an airtight container in the fridge to up to 2 days. Reheat in the microwave.

Start eating better than ever!