By Benjamin Vanhorn, Le Bistro
HQ 82 | SUMMER 2013
LeBistro, located at 905 Third Avenue in downtown Huntington, offers fresh, contemporary French cuisine in an elegant environment. For a taste of LeBistro at home, try their recipe for herb roasted chicken with tarragon cream sauce.
Description: Herb roasted (airline) chicken breast, with tarragon cream sauce. Served with roasted red skin potatoes and roasted baby carrots. In the restaurant it is garnished with a lavender coulis and lavender flowers.
Ingredients:
Herb Roasted Chicken
8 oz. Airline Chicken Breast
1 Tbs. Herbs De Provence Seasoning
1 tsp. Granulated Garlic
1 tsp. Kosher Salt
½ tsp. White Pepper
1 Tbs. Extra Virgin Olive Oil
Tarragon Cream Sauce
4 Tbs. Unsalted Butter
2 clove Garlic, minced
1 Shallot, minced
2 tsp. Lemon Zest
3 Tbs. All-Purpose Flour
2 Tbs. Chardonnay
2 Tbs. Chicken Stock
2 C Milk
2 tsp. Kosher Salt
½ tsp. White Pepper
2 Tbs. Fresh Tarragon, chopped
Procedures: Preheat oven to 400ºF. Season chicken breast with all seasoning, coating all sides. Heat oil in medium sized, oven-safe skillet over medium-high heat. When pan is hot, place chicken breast, skin side down, and sear skin until golden brown and slightly crispy. Flip chicken breast over and immediately place in oven. Cook chicken for 10-15 minutes, or until internal temperature reaches a minimum of 165ºF. Remove from oven and let chicken rest.
In a small sauce pan, melt butter over medium heat. Once the butter has melted, add the garlic shallots, and lemon zest. Sweat the aromatics until garlic starts to caramelize. Using a whisk, add the flour, making a roux. Cook the roux for only 1 minute. While whisking continuously, add the Chardonnay, stock, and milk. Bring to low boil, and reduce heat to simmer. Season with salt and pepper. Simmer sauce for 3-5 minutes, or until sauce thickens. Strain sauce through a chinois, or fine sieve. Stir in tarragon. Season to taste.
