LEMON TARRAGON BAKED CHICKEN

SERVES 4 PREP 15 MINS COOK 40 MINS

1 x 3-sec spray oil spray 4 x 120g skinless chicken thigh fillets (432g), fat trimmed 200g Swiss brown mushrooms, halved 1 whole leek, thickly sliced 1 baby fennel bulb, thinly sliced ½ cup chicken stock (125ml) ½ cup cooking cream, light (125ml) 2 tsp Dijon mustard 2 tbsp fresh tarragon, coarsely chopped ½ medium lemon, cut into wedges 150g snow peas 1 tbsp fresh lemon rind, cut into strips

1 Preheat oven to 200°C (180°C fan). Lightly spray a large flameproof baking dish with oil and heat over high heat. Cook chicken 2 mins each side until browned. Transfer to a plate.

2 Cook mushrooms, leek and fennel in the same pan, stirring, 3-4 mins until leek has softened. Remove from heat.

3 Combine stock, cream, mustard and tarragon in a jug. Pour cream mixture over vegetable mixture. Top with chicken and lemon wedges. Bake in oven 30 mins until chicken is cooked through and sauce slightly thickens.

4 Add snow peas and bake 2 mins until tender. Serve sprinkled with rind.