Lemon tarragon baked chicken
1 x 3 second spray(s)
Skinless chicken thigh
432 g, (Buy 4x120g fillets) fat trimmed
Swiss brown mushrooms
200 g, halved
1 whole, thickly sliced
1 baby, thinly sliced
½ cup(s), (125ml)
½ cup(s), (cooking cream), (125ml)
2 tbs, coarsely chopped
½ medium, cut into wedges
Fresh lemon rind
1 tbs, cut into strips, to serve
- 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.
- Cook mushrooms, leek and fennel in the same pan, stirring, for 3–4 minutes or until leek has softened. Remove from heat.
- 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.
- Add snow peas and bake for 2 minutes or until tender. Serve sprinkled with rind.