Last night, while me and my good friend Daryck were discussing plans and choreography for a new dance production, the conversation (as it usually does with me) turned to the topic of food and what was for dinner. I was getting hungry and he had just informed me that his groceries had just been delivered. He had some chicken breast he wanted to cook and Daryck felt like having tarragon and a mustard sauce with the chicken. He asked me what we should serve with the chicken as a side. Lucky for him, the farmers market at the park just across from my block had some nice parsnips and beautiful little French green beans.
This was my first time to see his kitchen and cook in it. I found it rather exciting. But I’m strange like that. Lol. Here’s what we came up with.
Tarragon Roasted Chicken
Dijon and Caper Berry Sauce, Parsnip, Haricot Vert
4 Chicken Brest
2 Cloves of garlic
6 Sprigs of Tarragon
4 Tbls of butter
2 Cloves Garlic, Pasted
½ Cup Champagne (or Cava, or any white wine)
2 Cups Chicken Stock
2 or 3 Tbls Dijon Mustard
4 Caper Berries Chopped
2 Tbls chopped Tarragon
1/3 Cup Heavy Cream
2 Tbls Butter
Parsnip Purée-3 Cups Parsnips, Cubes
3 Tbls Butter
Salt & Pepper
First, place the parsnips in a pot of salted boiling water. Preheat oven to 450F. Salt and pepper both sides of the chicken breast. In a very hot oven-safe pan on
medium-high heat, put in 2 tablespoons of olive oil and 1 tablespoon of the butter. When the butter has melted, introduce the chicken into the pan. Crush the garlic and add it to the chicken. Get a good sear on the chicken, about 2.5 Minutes, and flip. Add the rest of the butter and baste the chicken as it melts. Place the Sprigs of tarragon in the pan on top and underneath the chicken and continue to baste for 1 minute.
Check your parsnips for doneness. When they are tender and soft, take them out of the water and let them drain for 30 seconds. Put into a processor or blender, purée. Add butter and blend. Season. Put in a bowl and set aside in a warm place.
Sauce time! In a saucepan on high heat, sweat the shallots and the garlic in some olive oil just until translucent and not browned. About 1 minute or so. Add the champagne. Bring to a boil and reduce to about a third. Add half the chicken stock, bring back to a boil and reduce to about a third again. Add the rest of the chicken stock, bring back to the boil again and reduce to about a half. Add cream, mustard, and caper berries. Cook for 2-3 more minutes continually mixing.
Back to the chicken! Check for doneness. Take out of the oven, baste and let rest under the foil.
Back to the sauce! Take off heat, add the butter and whisk until the butter is completely melted and combined into the sauce. Put aside in a warm place.
In a pan on high heat, introduce to hot almost smoking olive oil, the green beans crushed garlic, and a nob of butter. Sauté beans for about a minute. Add some lemon zest, and toss in a squirt of lemon juice. Garnish with lemon zest. Done.
Time to Plate!!!
Put a dollop of the purée off center at the 2 o’clock position. Grab some of the beans and place uniformly next to the purée. Cut the chicken in nice thick slices and fan onto the plate. Sauce over the chicken. Caper berries and tarragon in the center to garnish. Fin. Enjoy!!