Name: Creamy tarragon chicken bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp extra-virgin olive oil; 1 tbsp rice flour (we used Doves Farm); 300ml soya milk (we used So Good); 4 chicken breasts skin removed; 2 red onions 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; 4 tbsp gluten-free breadcrumb (we used Sainsbury's 'Free From' English muffins); 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)

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Creamy tarragon chicken bake

Creamy tarragon chicken bake

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.8 out of 5.19 ratingsRate

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

Easily halved

Dairy-free

Egg-free

Gluten-free

Healthy

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra-virgin olive oil
1 tbsp rice flour

(we used Doves Farm)
300ml soya milk

(we used So Good)
4 chicken breasts

skin removed
2 red onions

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
4 tbsp gluten-free breadcrumb

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

(we used Cheezly)

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Nutrition: per serving

kcal320
fat10g
saturates2g
carbs18g
sugars8g
fibre3g
protein40g
salt0.54g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

CREAMY SAUCES

People on special diets often avoid creamy sauces, but it is possible to make a good sauce using a butter substitute (olive oil or Pure), along with rice flour (in place of plain flour) and soya ‘milk’. Remember – not all soya milks are wheat-free, so double check.

RICE FLOUR

We tested this recipe using gluten-free flour, but found that rice flour blended more readily with the stock. Check your stock doesn’t contain wheat or gluten.

Recipe from Good Food magazine, June 2007

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A star rating of 4.8 out of 5.19 ratings

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