Chicken Tarragon Bake

Chicken Tarragon Bake

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 2, 2017.
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with mushrooms, kumara cauli topping and broccoli

Ingredients

KUMARA CAULI TOPPING

  • 400g orange kumara, peeled and diced 3cm
  • ½ head cauliflower, stalk and florets roughly diced 3cm
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 40g pumpkin seeds

CHICKEN TARRAGON FILLING

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 1 punnet white button mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2½ teaspoons tarragon sage mix
  • 550g ground chicken breast
  • 1 cup chicken stock
  • ¼ teaspoon salt
  • 1 tablespoon soy sauce
  • 2 tablespoons cornflour, mixed with 2 tablespoons cold water
  • 1 tablespoon wholegrain mustard
  • 1 pottle natural yoghurt
  • 2 tablespoons chopped parsley leaves and stalks

TO SERVE

  • 1 head broccoli
  • 1 tablespoon picked parsley leaves

Steps

  1. oven grill to high. Bring a medium pot of salted water to the boil. Set aside a large casserole dish (measuring about 22 x 20cm).
  2. Cook kumara and cauliflower in pot of boiling water for about 15 minutes, until soft. Drain well and return to pot with first measures of garlic and salt. Season with pepper and mash well.
  3. While kumara is cooking, prepare the filling. Heat oil in a large fry-pan on medium heat. Cook leek, mushrooms and garlic for 4-5 minutes, until softened. Add tarragon sage mix and chicken and cook for 4-5 minutes, breaking chicken up with a wooden spoon as it cooks. Stir through stock, salt and soy sauce. Bring to a simmer and cook for 2-3 minutes, until chicken is cooked through.
  4. Stir through cornflour/water mixture and mustard and cook for 1–2 minutes, until thickened. Remove from heat, stir though yoghurt and first measure of parsley and season to taste with salt and pepper.
  5. Transfer mixture to casserole dish. Top with small dollops of kumara mixture and spread out with a fork. Sprinkle with pumpkin seeds. Grill (on middle oven rack) for 4–5 minutes. Check often to avoid burning. Leave to rest in dish for 5 minutes before serving.
  6. While bake is grilling, bring a full kettle to the boil. Cut broccoli into small florets and place in a medium, heat-proof bowl with a pinch of salt. Cover with boiling water and a plate and leave for 4-5 minutes then drain.
  7. spoon chicken tarragon bake onto plates with broccoli on the side. Garnish bake with remaining parsley

Nutritional Information

Energy 1819 kj
435 kcal
Protein 45.1g
Carbohydrate 33.5g
Fat 11.3g