Baked
chicken with tarragon and cream
This
creamy chicken dish is
best served with crispy roast potatoes and crusty bread. Or, to incorporate
this into a keto diet plan,
see the serving suggestion in the notes below.
9 Ingredients
- 1 tbsp 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) Massel salt reduced chicken style liquid stock
- 300g (2 cups) frozen broad beans
- 80ml (1/3 cup) pouring cream
- 1/3 cup fresh tarragon leaves, plus extra, to serve
70+
Top Keto Meals - Lunch & Dinner
4 Method Steps
Step 1
Preheat oven to 200C/180C fan forced. Heat
half the oil in a large, flameproof, ovenproof roasting pan over medium
heat. Season the chicken. Cook, skin
side down, for 4-5 minutes or until golden. Turn and cook for a further 2
minutes. Transfer to a plate. Pour off and discard fat from the pan.
Step 2
Heat the butter and
remaining oil in the pan over medium-low heat. Cook onion, turning, for 2 minutes or until
golden. Add the wine. Simmer
for 1 minute. Add stock.
Simmer for 1 minute. Remove from heat. Place chicken on top of onion. Bake for
30 minutes or until chicken is cooked through. Turn off the oven. Line a baking
tray with baking paper. Transfer chicken to prepared tray. Place in the oven to
keep warm.
Step 3
Meanwhile, place the broad
beans in a heatproof bowl. Cover with boiling water. Stand
for 2 minutes. Drain. Refresh under cold running water. Peel.
Step 4
Return pan to medium heat. Bring to a simmer. Simmer for 2
minutes or until slightly reduced. Add the cream.
Simmer for 2-3 minutes or until slightly thickened. Add the tarragon. Simmer for 1 minute. Remove
from heat. Stir in two-thirds of the broad beans. Return chicken to the pan.
Sprinkle with remaining broad beans and extra tarragon.
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