August 22, 2012
Thomas Keller's Tarragon Chicken and Creamy Potato Salad
This is one of those really fancy tasting meals where you take a bite and think to yourself "wow, did I really cook this at home?" Well guess what - you did. Tarragon seems to have that effect on me - every time I have it it makes me feel like I'm eating something really luxurious. Unfortunately I've only really ever had it on chicken - any other ideas of where I could be using it?
We served this delicious tarragon chicken with a side of creamy ranch green bean potato salad, which is as easy to put together as reading the name of the salad! The two flavors actually went together quite well, with the coolness of the ranch in the salad mimicking the cool deep flavor of the tarragon chicken.
Give this one a try next time you need to impress!
Making the Dish
For the Chicken
2 chicken breasts, butterflied and pounded down to about 1/2 an inch thick
1/4 cup flour
4 tbsp canola oil
1 shallot, diced
2 tbsp fresh chopped tarragon
1/2 cup white wine
For the salad
4 - 5 red potatoes
1/2 lb green beans
2 cloves garlic
1 tbsp black peppercorns
2 bay leaves
4 tbsp chopped chives
1 cup ranch dressing
2 tsp ground pepper
1 shallot, diced
Remove the potatoes from the water and then blanch the green beans for about 3 - 4 minutes. Remove and then rinse in cool water. Quarter the potatoes when they are cool enough to handle. Cut the green beans into one inch pieces
You may need to do this in batches so that you don't crowd the pan.
When the chicken is done, place it on each plate and drizzle the pan sauce over it. Garnish with a sprig of tarragon, and serve the cooled salad on the side!
One Year Ago: Tagliatelle with Shrimp, Corn, and Jalapeno