Step by step recipe:
Peel 300 g potatoes, cut into four, wash and dry.
Pour 2 tablespoons olive oil into a large pan over a low heat, add potatoes, lightly salt and stir well.
Cover and leave to cook, without stiring, on a low heat for at least 30 minutes.
After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information.
While potatoes are cooking, peel and finely chop 1 shallot.
Cut 2 chickens breast in two lengthways.
In a frying pan over medium heat, melt 2 tablespoons goose fat, add chopped shallot, salt, pepper and cook one minute.
Add one teaspoon of chopped tarragon.
Reduce heat, add chicken breasts, and cook on each side...
...until they are golden brown.
Put them on a hot plate...
...and cover with aluminium foil, to keep them hot and tender.
Heat serving plates. In each plate put 2 chicken breasts, coat with sauce, add a sprig of tarragon and surround with sauté potatoes.
Remarks:If you don't have tarragon, replace it with another herb: parsley, chervil, etc.
Last modified on: February 21th 2011
Your comments or questions on this recipe:
This recipe sounds good and the food looks delicious. I like tarragon. I have a recipe Chicken with Tarragon in cream. I made it once and it was delicious. Yours is a healthier option for sure. Might give it a try if I can find some fresh tarragon. Love your website. Well done.
Comment #1 posted on april 15th 2011 at 12:42 by Raspberries.