Creamy Chicken Bake with Tarragon

This makes an excellent dinner party dish or family meal. Not only is it gluten-free but, egg and dairy free too for those who have more than one intolerance.

Serves 4
2 tbsp extra-virgin olive oil
1 tbsp rice flour
300ml soya milk
4 chicken breasts, skin removed
2 red onions, cut into wedges
250g punnet cherry tomatoes, halved
250g asparagus spears, blanched
1 tsp caster sugar
1 tbsp white wine vinegar
150ml vegetable stock
3 tbsp chopped tarragon
4 tbsp gluten-free breadcrumbs
1 tbsp grated dairy and lactose-free cheese

Preparation and cooking times
Prep. 20 mins. Cook 30 mins


Mix 1 tbs of olive oil with the flour in a cold saucepan and then blend in the soya milk. Make sure the mixture is well blended before heating.

Gently bring the sauce to the boil, while whisking continuously. Simmer for one minute before removing from the heat. Cover with greaseproof paper and leave to cool.

Fry the chicken for 2-3 minutes in the remaining oil until browned. Place the chicken pieces in an ovenproof dish.

Fry the onions in the same frying pan for a couple of minutes and then spoon over the chicken before adding the tomato and asparagus.

Stir the vinegar and sugar in a small saucepan over a medium heat until the sugar caramelises then add the stock. Boil, and then simmer for one minute.

Add to the previously prepared sauce and whisk until blended before adding the tarragon. Spoon over the chicken.

Sprinkle with breadcrumbs and cheese and bake for 30 minutes in a preheated oven at 200C/fan 180C/gas 6.

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