Sexy Time Tarragon Chicken
by
Clinton Kelly
Prep Time:
10 Minutes
Cook Time
30-35 Minutes
Serves:
4 Servings
Level:
Intermediate
Chicken
2 bone-in, skin-on chicken breasts (or 4 portions as prepared on episode)
Olive oil
Kosher salt
Freshly ground black pepper
Beurre Blanc
½ cup dry white wine
2 tablespoons white wine vinegar
1 small shallot, finely minced
12 tablespoons cold unsalted butter, cut into pieces
Kosher salt
Freshly ground white or black pepper
½ cup fresh tarragon leaves, finely chopped
Ingredients
Step 1: Preheat oven to 425°F.
Step 2: Pat chicken dry, rub with olive oil, and season with salt and pepper.
Step 3: Roast skin-side up until crisp and internal temperature reaches 160–165°F (about 30–35 minutes). Rest.
Step 4: In a saucepan, simmer white wine, vinegar, and shallot until reduced to about 2 tablespoons.
Step 5: Lower heat and whisk in butter gradually, letting each piece melt before adding more. Do not boil.
Step 6: Season lightly and stir in chopped tarragon just before serving.
Instructions
Spoon beurre blanc onto plates, place chicken on top, and finish with extra sauce.