Tarragon Chicken with Caramelized Onions and Asparagus

Method

1. In a saucepan, off the heat, combine half the olive oil with the rice flour. Whisk in the soya milk until completely smooth, then gradually heat the mixture, whisking constantly, until it boils. Simmer for 1 minute. Remove from heat, cover the surface with parchment paper, and set aside.
2. Preheat your oven to 400°F (fan 350°F/gas 6). Heat the remaining olive oil in a frying pan. Add the chicken breasts and sear for 2-3 minutes on each side until browned; they will not be cooked through. Transfer the chicken to an ovenproof gratin dish. Add the red onion wedges to the same frying pan and sauté for 2-3 minutes. Spoon the onions over the chicken, then arrange the halved cherry tomatoes and blanched asparagus spears on top. Set aside.
3. In the same frying pan, add the caster sugar and white wine vinegar. Cook over medium heat, stirring, until the sugar forms a dark caramel. Carefully pour in the vegetable stock, bring to a boil, and simmer for 1 minute. Pour this caramel-stock mixture into the saucepan with the reserved soya milk sauce. Whisk until well combined. Stir in the chopped tarragon and season to taste. Spoon this sauce evenly over the chicken and vegetables in the gratin dish. Sprinkle the gluten-free breadcrumbs and grated dairy-free cheese over the top.
4. Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the topping is golden and crisp.