This recipe from my first cookbook 'Riverstone Kitchen — Recipes from a Chef’s Garden', is my favourite way to cook chicken at this time of the year as the first French tarragon shoots start to take off. It’s a real crowd pleaser.
Ingredients
| 4 | Chicken breasts, free-range, or 1 whole free-range chicken, jointed (Main) |
| 50 ml | Olive oil |
| 2 cloves | Garlic, crushed |
| ½ cup | Chicken stock |
| 150 ml | Cream |
| ¼ cup | Tarragon leaves, picked and chopped |
| 300 g | Desiree potatoes, skin on, boiled, sliced and pan fried |
| 4 cups | Mixed greens, such as cavolo nero, rainbow chard or sprouting broccoli, washed and blanched |
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Directions
- Season chicken with salt and freshly ground black pepper and place skin side down into a hot, heavybased, ovenproof frying pan with olive oil.
- Fry until skin turns a golden brown then place into a 200C oven for 5-6 minutes or until almost cooked.
- Carefully remove from the oven and allow to rest, skin side up. The heat remaining in the frying pan will continue the cooking process.
- Once the chicken has rested, pour cooking juices into a separate saucepan. Bring juices to the boil, add garlic and cook for 30 seconds. Add chicken stock and reduce by half. Add cream and bring to the boil again. Add tarragon and season to taste with salt and freshly ground black pepper. Remove from heat and keep warm.
- Arrange cooked potatoes and greens on to 4 plates, slice chicken and place on top. Drizzle with tarragon cream and serve immediately.
