CREAMY TARRAGON CHICKEN BAKE

Creamy tarragon chicken bake image

Number Of Ingredients 11

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1 tablespoon Flour
300 milliliters Milk
4 Chicken breasts
2 Red onions
250 grams Cherry tomatoes
250 grams Asparagus spears
1 teaspoon Caster sugar
1 tablespoon White wine vinegar
150 milliliters Vegetable stock
3 tablespoons Chopped tarragon
3 tablespoons Grated cheese

Steps:

Preheat the oven to 180C (fan)
Mix the flour into some olive oil and add the milk. Once blended together, bring to the boil whilst whisking constantly. Simmer until thickened, then set aside.
Prepare the vegetables. Chop the onions into wedges, halve the tomatoes and cut the asparagus to size.
Fry the chicken until brown (it won't be cooked through). Transfer to an ovenproof dish.
Fry the onions in the pan, then spoon over the chicken. Top with the tomatoes and asparagus.
Put the sugar and vinegar into the pan and stir over a medium heat until caramelised. Add the stock and bring to the boil. Whisk in the milky sauce, season, and add the tarragon.
Spoon the sauce over the chicken and vegetables, sprinkle with grated cheese, and bake for 20 minutes.