Chicken with Tarragon, White Wine and Fondant Potatoes

This recipe for Tarragon Chicken with White Wine and Fondant Potatoes turns out juicy, creamy, and full of flavor. It's perfect for a homemade meal when you want to serve chicken with a more refined preparation, but easy to follow step by step.

Ingredients

For the chicken

• 4 chicken breasts with skin (220 to 250 g each)
• 2 tablespoons of olive oil
• 30 g of butter
• 4 cloves of garlic lightly crushed
• 3 ramas de tomillo fresco
• 2 teaspoons of salt
• 1 teaspoon freshly ground black pepper

For the fondant potatoes

• 8 medium Yukon Gold potatoes
• 2 tablespoons of olive oil
• 40 g butter
• 2 cups (480 ml) of chicken broth
• 3 ramas de tomillo fresco
• 3 cloves of garlic lightly crushed
• Salt to taste
• Freshly ground black pepper

For the tarragon sauce

• 30 g of butter
• 1 chalota finamente picada
• 2 finely chopped garlic cloves
• ¾ cup (180 ml) of dry white wine
• 1 cup (240 ml) of chicken broth
• ¾ cup (180 ml) of heavy cream
• 2 teaspoons of Dijon mustard
• 3 tablespoons of fresh tarragon finely chopped
• 1 teaspoon of yellow lemon juice
• Salt to taste
• White pepper to taste

For decorating

• Fresh tarragon leaves
• Microgreens
• Freshly ground black pepper
• Yellow lemon zest (optional)

Step-by-step preparation

Step 1: Prepare the fondant potatoes

1. Peel the potatoes.
2. With a knife, cut the ends to form cylinders approximately 5 centimeters high.
3. Don't throw away the trimmings; you can use them to prepare a puree or a cream.
4. Season the potatoes with salt and pepper.
5. Calienta una sartén apta para horno.
6. Agrega el aceite.
7. Place the potatoes upright.
8. Let them brown for 5 or 6 minutes without moving them.
9. Carefully flip and brown the other side.
10. Add the butter, garlic, and thyme.
11. Pour in the chicken broth.
12. Transfer to the preheated oven at 190 °C.
13. Bake for 30 to 35 minutes, or until a knife inserted goes in easily.
14. Note: The fondant potatoes absorb the broth and butter during cooking, achieving an incredibly creamy and flavorful interior.

Step 2: Cook the chicken

1. Perfectly dry the breasts with paper towel.
2. Season with salt and pepper.
3. Calienta una sartén amplia.
4. Agrega el aceite.
5. Place the breasts skin-side down.
6. Do not move them during the first 6 minutes.
7. The skin should be deeply golden and very crispy.
8. Flip the chicken breasts.
9. Add the butter, garlic, and thyme.
10. With a spoon, continuously baste the chicken with the frothy butter for 2 minutes.
11. Transfer the pan to the oven.
12. Bake for 10 to 12 minutes or until an internal temperature of 74 °C is reached.
13. Remove and let rest for 8 minutes.

Step 3: Prepare the sauce

1. In the same pan, remove the excess fat.
2. Add the butter.
3. Sauté the shallot for two minutes.
4. Add the garlic.
5. Vierte el vino blanco.
6. With a wooden spoon, scrape the bottom to retrieve all the flavors.
7. Reduce the wine to approximately one-third.
8. Add the chicken broth.
9. Reduce again for five minutes.
10. Add the heavy cream and Dijon mustard.
11. Cook slowly until the sauce begins to thicken.
12. Add the fresh tarragon and lemon juice.
13. Adjust salt and pepper.
14. Tarragon loses some of its aroma if cooked too long.
15. Add it at the end to preserve its characteristic anise flavor.

Assembly

1. Serve a mirror of tarragon sauce.
2. Coloca la pechuga de pollo ligeramente inclinada sobre la salsa, con la piel hacia arriba para mantenerla crujiente.
3. Acomoda dos papas fondant a un lado.
4. Decora con hojas de estragón fresco, microgreens, pimienta negra recién molida y, si lo deseas, un poco de ralladura de limón.
5. Si no encuentras estragón fresco, puedes utilizar estragón seco, pero reduce la cantidad a una cucharadita.
6. El sabor es más concentrado.
7. Sin embargo, para un resultado para hacer en casa, vale la pena buscar el fresco, ya que aporta un aroma mucho más delicado y especial.

¿Te animas a prepararla?

Pollo al Estragón con Vino Blanco y Papas Fondant es una receta perfecta para disfrutar en casa y compartir con quienes más quieres. Si la preparas, cuéntame en los comentarios qué toque le darías o con qué la acompañarías.