Every so often we have one of those days where we just want something a little warm and comforting from our meals. When things are a little off, or our spirits are down… although food is not total comfort it’s still nice to have a delicious nourishing bowl of something. It turns out a creamy chicken bake is the perfect meal to whip up in those moments! I first had a different variation of this when at a friend’s for dinner. In the following days I was keen to recreate it at home with the ingredients I had at hand. And by-crikey, it was a cracker, and has been a great hit several times over since 🙂
Sadly, a ‘bake’ is not the most photogenic of dishes, but it certainly hits the taste buds with charm. This one is warming and full of flavour, the kind I’m stowing away for many-a-future-reference.
I hope you enjoy it as much as we do xx
Creamy Chicken & Bacon Bake (serves 4)
1/2 cup cashews
1 cup liquid chicken stock/broth
100g bacon, chopped into bite-sized pieces
400g chicken meat, chopped (I use chicken breast or thigh fillets)
2 level tsp dried tarragon
2 tsp wholegrain mustard
1 handful cherry tomatoes, halved
1/4 cup sundried tomatoes, chopped
2 handfuls baby spinach, roughly torn
salt to taste
Cover the cashews in water and set aside to soak for at least 3 hours. Once soaked, rinse and drain off the water. Put the cashews in a high-speed blender along with the chicken stock. Blend to smooth then set aside.
Preheat the oven to 180’C/350’F
Heat a pan on the stove to medium-high heat. Add the bacon then cook until crispy. Remove the bacon and put into a oven-proof casserole dish. Tip the chicken into the same pan you just cooked the bacon in and brown on all sides. Add the chicken to the dish with the bacon.
Pour the cashew/stock sauce over the meat then add the tarragon, mustard, and tomatoes. Mix until well combined.
Cook for 30-40 mins, until chicken is cooked through and tomatoes are soft. (The sauce can look a little ‘cooked’ here, but just give it a stir and it goes nice and creamy.) Throw in the torn baby spinach leaves and mix through to wilt. Season with salt if your taste buds tell you to do so.
Serve with your favourite side; cauli-rice, traditional rice, quinoa, veggie mash, salad, or what-have-you.