Preheat oven to 200c. Heat the oil in a large flameproof casserole over a medium-high heat. Add the chicken and fry for 5 minutes or until browned, then remove and put them to one side to keep warm.
Add the onion to the casserole and fry for 5 minutes, then add the fennel and cook for 5-10 minutes until the vegetables are softened.
Add the lemon juice to the casserole, followed by the hot stock and mustard. Bring to a simmer and cook until the sauce is reduced by half.
Stir in the creme fraiche and put the chicken back into the casserole. Stir once to mix, then cover and cook in the over for 25-30 minutes. Stir the tarragon into the sauce, season with salt and pepper and serve with potatoes and broccoli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 164.5mg||51 %|
|Sodium 371.8mg||13 %|
|Potassium 1077.4mg||28 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 10.3g|
|Protein 59.2g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!