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Creamy Chicken Bake

  • 5 Chicken breasts or thigh pieces
  • 4 sun dried tomatoes, chopped
  • 4-5 cloves of garlic
  • 1 tsp dried tarragon
  • 200 g crème fraiche or sour cream
  • ¼ c chicken stock
  • 2 tbsp whole grain mustard
  • 200 g cherry tomatoes
  • 5 rashers of bacon
  • Salt and pepper to taste
  • Fresh chopped herbs such as chives or parsley to garnish

Preheat the oven to 190C.
Place the chicken and garlic in a deep oven proof dish. Mix together in a bowl the crème fraiche, tarragon, mustard and stock and then pour over the chicken. Scatter over the chopped tomatoes and bacon. Bake for 30-40 minutes. Bake some potatoes or kumara in the oven while the chicken is cooking and serve with a green salad.