Indo-European Chicken

American Contemporary

Pan sauce makes this sophisticated dish that fuses earthy Indian and Balkan flavors. We adapted the recipe from the master of modern sensibility, Thomas Keller from his Ad-Hoc restaurant. Tarragon is a key ingredient; find the most fresh and vibrant.
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons yellow curry powder
4 large boneless chicken half-breasts, skin on preferable (6-8 ounces each)
2 teaspoons Kosher or Sea salt
1 tablespoon olive oil
4 tablespoons unsalted butter (divided use)
1-1/2 tablespoons minced shallot
1/3 cup dry white wine
1-1/2 cups chicken stock
1-1/2 tablespoons finely chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1 In a small bowl, combine paprika and curry powder. Sprinkle mixture over both sides of chicken breasts.

2 Gently pound chicken breasts to 2/3 of their thickness. Season both sides with salt. (Chicken can be seasoned ahead of time, then covered and refrigerated.)

3 Place serving platter in oven and heat to 200°F. Put large 12-14-inch skillet over medium-high heat for a few minutes. Pour a film of olive oil, and heat until it shimmers; a bit of shallot should sizzle loudly. Lay chicken breasts skin side down into the pan and cook until golden, about 2 minutes. Flip breasts and cook other side until golden, being careful not to overcook. Transfer to platter in oven to keep warm.

4 Add 1 tablespoon of butter to skillet. Add shallot, and cook 30 seconds until just soft. Add wine and reduce until half the volume.

5 Add chicken stock, bring to boil, and reduce to a thick sauce, 5 to 10 minutes.

6 Stir in tarragon and remove from heat. Add remaining butter and whisk until just melted into a glossy sauce. Pour in any juices from the chicken, black pepper, and stir to combine.

7 Arrange chicken on a platter, pour the sauce over it and serve immediately.

persons  use metric
original recipe yield: 4

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