Ingredients

Serves 4

Chicken:
2 crown from a 1.3kg free-range chicken
100g softened butter
Juice and zest of 1 lemon
1 clove garlic, peeled and crushed
1 tbsp flat-leaf parsley, chopped
½ tbsp tarragon, chopped
100 ml white wine
300 ml cream
2 tbsp Dijon mustard
2 tbsp chopped fresh tarragon

Sea salt and freshly ground black pepper



Gratin Dauphinois
750 gm good-quality potatoes (King Edward or Desirée)
1 small clove garlic, crushed
300 ml cream
Freshly grated nutmeg
25 g butter
Salt and freshly milled black pepper


 

Method

Roasted Chicken Breasts with Dijon and Tarragon Sauce

I like to roast chicken fillets on the bone. Not only is it attractive to serve, but it ensures that the breast meat is juicy and not overcooked.


Preheat the oven to 200˚C.

Place the chicken in a large baking tray. Mix the butter with the lemon zest, garlic, tarragon and parsley and stuff between the skin and breast. Pour the lemon juice over the chicken.

Place in the oven and cook for 20 minutes. Check the meat and if it feels firm and the juices run clear, remove from the oven. Otherwise give it another 5-15 minutes. Once it is cooked, transfer to a plate and rest in a warm place for 15 minutes.
Place the roasting pan on a moderate heat, add the wine and stir to deglaze the pan.

Add the cream and boil until it has thickened to a sauce like consistency, stir in tarragon and Dijon mustard.

Remove the chicken from the bones and serve with the sauce spooned over.


Gratin Dauphinois
Pre-heat the oven to 190˚C

Peel and slice the potatoes thinly. Wash well in cold water to removes excess starch, pat dry. Place in a bowl and toss with a sprinkle of salt, black pepper and the crushed clove of garlic.

Transfer into a baking dish,, pour over cream, dot with butter and grate a little nutmeg over the top. Bake for 60 to 75 minutes.