adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked chicken with tarragon and cream
Baked chicken with tarragon and cream
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Indulge in creamy chicken paired with crispy roast potatoes and crusty bread. For a keto option, check the notes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 4 (about 1.2kg) chicken marylands
  • 15g butter
  • 1 large red onion, halved, cut into thin wedges
  • 80ml (1/3 cup) dry white wine
  • 80ml (1/3 cup) salt reduced chicken style liquid stock
  • 300g (2 cups) frozen broad beans
  • 80ml (1/3 cup) pouring cream
  • 82.50 ml fresh tarragon leaves, plus extra, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Heat half of the oil in a large ovenproof roasting pan over medium heat. Season the chicken and cook it skin side down until golden for about 4-5 minutes, then flip and cook for an additional 2 minutes. Transfer the chicken to a plate and drain any excess fat from the pan.
  • In a skillet, heat the butter and the rest of the oil over medium-low heat. Sauté the onion until golden, approximately 2 minutes. Pour in the wine and simmer for 1 minute. Add the stock and simmer for another minute. Remove from heat and place the chicken on top of the onion. Bake for 30 minutes until the chicken is cooked through. Turn off the oven and line a baking tray with parchment paper. Transfer the chicken to the tray and place in the oven to keep warm.
  • Place the broad beans in a heatproof bowl and cover them with boiling water. Let them stand for 2 minutes, then drain and refresh them under cold running water. Peel the beans.
  • - Place the pan back on medium heat and let it come to a simmer. Simmer for 2 minutes until slightly reduced. - Pour in the cream and continue to simmer for 2-3 minutes until slightly thickened. - Add the tarragon and simmer for 1 more minute. - Remove the pan from the heat and mix in two-thirds of the broad beans. - Return the chicken to the pan and top with the remaining broad beans and a sprinkle of extra tarragon.

Similar Recipes