Lemon tarragon baked chicken
Calorie controlled cooking spray
Chicken Thigh, Skinless, Boneless, raw
4 individual, medium
200 g, chestnut, halved
1 medium, trimmed and thickly sliced
1 bulb(s), thinly sliced
Chicken stock cube(s)
1 cube(s), 125ml stock
Elmlea Alternative to Cream Single Light
2 teaspoons, level
20 g, coarsely chopped
1 medium, cut into wedges, plus fresh lemon peel cut into thin strips
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large baking dish with the cooking spray and place over a high heat. Cook the chicken for 2 minutes on each side or until browned. Transfer to a plate and set aside.
- Cook the mushrooms, leek and fennel in the same baking dish, stirring for 3–4 minutes or until the leek has softened. Remove from the heat.
- Combine the stock, cream, mustard and tarragon in a jug. Pour the cream mixture over the vegetables and top with the chicken and lemon wedges. Bake in the oven for 30 minutes or until the chicken is cooked through and the sauce has slightly thickened.
- Add the mangetout and bake for a further 2 minutes or until tender. Sprinkle with the lemon peel strips and serve.