FRIJE

Name: Lemon and tarragon chicken baked in the oven
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 2 teaspoon of olive oil; 4 chicken thigh; 200 g of button mushroom; 1 leek; 1 fennel; 125 ml of water; 1 chicken broth; 125 ml of liquid fresh cream; 2 teaspoon of mustard; 2 tablespoon of fresh tarragon; 1 lemon; 150 g of snow pea

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Lemon and tarragon chicken baked in the oven

Weight Watchers WW Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 40 minutes

Cost per serving: 1,76 €

Energy: 352 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 200 °C (400 °F). Heat 1 tablespoon of oil in a skillet over high heat and brown the chicken thighs for 2 minutes on each side or until golden. Transfer them to a plate and set aside.
2. In the same skillet, sauté the mushrooms, leek, and fennel for 3 to 4 minutes, until the leek is tender. Remove from heat and transfer to a greased baking dish with the remaining oil.
3. In a bowl, mix the chicken broth, cream, mustard, and tarragon. Pour this cream over the vegetables, then top with the chicken thighs and lemon wedges. Bake for 30 minutes or until the chicken is cooked and the sauce has thickened slightly.
4. Add the snow peas and continue cooking for 2 minutes or until tender. Sprinkle with lemon zest strips and serve.