Indo-European Chicken
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.
Yield 4 persons
Ingredients
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. |
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| 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.) |
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| 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. |
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| 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. |
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| 5 | Add chicken stock, bring to boil, and reduce to a thick sauce, 5 to 10 minutes. |
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| 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. |
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| 7 | Arrange chicken on a platter, pour the sauce over it and serve immediately. |
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