1: Peel 300 g potatoes, cut into four, wash and dry.
2: 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.
3: After 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipe for more information. Keep hot.
4: While potatoes are cooking, peel and finely chop 1 shallot.
5: Cut 2 chicken breasts in two lengthways.
6: 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.
7: Reduce heat, add chicken breasts, and cook on each side...
8: ...until they are golden brown.
9: Put them on a hot plate...
10: ...and cover with aluminium foil, to keep them hot and tender.
11: Prepare sauce: put frying pan back on the heat, pour in ½ glass dry white wine, ½ glass chicken stock, and a tablespoon chopped tarragon. Deglaze the frying pan like this until the sauce thickens, then adjust seasoning.
12: Heat serving plates. In each plate put 2 chicken breasts, coat with sauce, add a sprig of tarragon and surround with sauté potatoes. Serve immediately.
Remarks
If you don't have tarragon, replace it with another herb: parsley, chervil, etc.