Creamy Tarragon Chicken Bake
This recipe features a creamy and indulgent dairy-free chicken gratin, made with a rich soya milk-based sauce that perfectly coats tender chicken breasts, sweet cherry tomatoes, and vibrant asparagus spears. Topped with a crispy gluten-free breadcrumb and dairy-free cheese crust, every bite is a harmony of flavors and textures. Whether you are following a lactose-free diet or simply looking for a satisfying and flavorsome meal, this dish is sure to impress your taste buds.
— Constant Cookbook
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 tomatoes , halved
- 250g asparagus spears , 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 breadcrumbs (we used Sainsbury's 'Free From' English muffins)
- 1 tbsp grated dairy and lactose-free cheese (we used Cheezly)
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 320 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.54 milligram of sodium
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