Oven-Baked Chicken and Bacon with Wine and Tarragon Sauce2022-04-15
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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This information is per serving.
Saturated Fat3.8 g
Trans Fat0 g
Unsaturated Fat3 g
Oven-baked chicken with wine and tarragon sauce. Chicken breasts with dry white wine, bacon, and tarragon sauce cooked in a halogen (turbo) oven. This is a quick and easy variation on a long, slow-cooked chicken casserole. Yummy!
- 4-6 skinless and boneless chicken breasts
- olive oil
- salt and freshly ground black pepper
- 3-4 cloves garlic, peeled
- 1 red onion, peeled and ut into wedges
- 2 leeks, sliced
- 3 oz (90 g) bacon
- unsalted butter
- 1 tablespoon all-purpose flour
- 1 ½ cups (375 ml) chicken stock
- 1 cup (250 ml) dry white wine
- 1 cup mushrooms
- handful of fresh tarragon
- 2 teaspoons wholegarin mustard
- 3 tablespoons creme fraiche
Rub chicken breasts with olive oil. Sprinkle with paprika, salt and black pepper. Arrange in a lightly oiled ovenproof dish. Top with garlic, onion, leeks, mushrooms, and bacon, ensuring everything is evenly distributed.
Preheat the halogen oven to 400 F (200 C). Place chicken on a high rack of preheated oven. Cook for 20 minutes,
While the chicken is baking, heat the chicken stock.
Remove baked chicken breasts from the halogen oven. Place to one side for a few minutes. Add a little butter. Stir in unsalted butter, which should melt with the heat of the pan. Stir in all-purpose flour and continue to stir, using a wooden spoon, ensuring you get all the little bits of garlic and juices. Gently add hot stock, stirring, to avoid lumps. Stir in dry white wine, tarragon, and mustard. Season to taste with salt and black pepper. Stir in creme fraiche.
Return baked chicken to the dish. Place in a halogen oven. Bake at the same temperature for a further 20 minutes or until chicken is tender. Remove chicken with sauce from the turbo oven. Garnish with fresh tarragon and serve.