richard-in-cincy
Well-known member
This is an amazing recipe. So easy it should be illegal. So good it was immediately elevated to the company dinner party repetoire. See my menu for this dish in "Menus." Someone sent me the recipe and this description was included:
"Chef Michel Trama runs one of the French Southwest's culinary treasures, Les Loges de l'Aubergade, a stylish three-star restaurant in the region of the Agen. There he produces ethereal, flawlessly balanced dishes using local products. This deceptively simple recipe includes chicken breasts coated in a sweet nutty flavored sauce made with garlic-infused white wine."
1 cup Garlic Wine (recipe follows)
4 boneless chicken breast halves, skin on
Coarse kosher salt and freshly ground pepper
Flour, for dredging
2 tablespoons clarified butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh tarragon, plus additional for seasoning
1/3 cup heavy cream
1. Make the Garlic Wine 1 to 2 days in advance.
2. Trim the chicken breasts and cut away fat and sinews. Remove the thin fillet that looks like a long strip on the boned side (Save these strips in the refrigerator or freezer for use at some other time for a quick sauté.) Place the chicken breasts between sheets of plastic wrap and flatten lightly with a rolling pin. Season with salt and pepper. Dredge the breasts in flour, shaking off the excess.
3. Heat the clarified butter and oil in a large skillet over moderately high heat until sizzling. Add the chicken breasts and sauté on both sides, until lightly browned and just cooked through, about 5 minutes. Transfer the chicken to a platter and cover with foil to keep warm. (Richard note; I put it in the toaster oven on low so that the beautiful brown crispy crust would be preserved and not steamed under the foil--the crust with the napping of the sauce is a huge textural plus for me in this dish).
4. Discard all but 1 tablespoon fat from the skillet. Add the tarragon and cook over gentle heat for 10 seconds. Deglaze with the garlic wine and 1/3 cup water and bring to a boil. Add the cream and boil to reduce until thick enough to coat a spoon. Adjust the seasoning with salt, pepper, and more tarragon to taste. Pour the sauce over the chicken and serve at once. (Richard Note2: Since the goal is to reduce the liquid and cream to a sauce, I saw no reason to add water to increase the reduction time since the chicken is sitting rather impatiently waiting for its mantel.)
Garlic Wine
Makes 1 cup
9 garlic cloves
2 sprigs of thyme
2 sprigs of tarragon
1/2 teaspoon freshly crushed peppercorns
1 cup dry white wine
1. Halve the garlic cloves. If you see any green shoots, remove them. Put the garlic, thyme, tarragon, and crushed peppercorns in a 1-pint canning jar.
2. Bring the wine to a boil in an enameled or stainless steel saucepan. Pour over the garlic and seasonings in the jar. Let cool, then cover and refrigerate for 1 to 2 days.
3. Strain the wine through cheesecloth and return to a clean jar; discard the solids. Cover and refrigerate until ready to use.
"Chef Michel Trama runs one of the French Southwest's culinary treasures, Les Loges de l'Aubergade, a stylish three-star restaurant in the region of the Agen. There he produces ethereal, flawlessly balanced dishes using local products. This deceptively simple recipe includes chicken breasts coated in a sweet nutty flavored sauce made with garlic-infused white wine."
1 cup Garlic Wine (recipe follows)
4 boneless chicken breast halves, skin on
Coarse kosher salt and freshly ground pepper
Flour, for dredging
2 tablespoons clarified butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh tarragon, plus additional for seasoning
1/3 cup heavy cream
1. Make the Garlic Wine 1 to 2 days in advance.
2. Trim the chicken breasts and cut away fat and sinews. Remove the thin fillet that looks like a long strip on the boned side (Save these strips in the refrigerator or freezer for use at some other time for a quick sauté.) Place the chicken breasts between sheets of plastic wrap and flatten lightly with a rolling pin. Season with salt and pepper. Dredge the breasts in flour, shaking off the excess.
3. Heat the clarified butter and oil in a large skillet over moderately high heat until sizzling. Add the chicken breasts and sauté on both sides, until lightly browned and just cooked through, about 5 minutes. Transfer the chicken to a platter and cover with foil to keep warm. (Richard note; I put it in the toaster oven on low so that the beautiful brown crispy crust would be preserved and not steamed under the foil--the crust with the napping of the sauce is a huge textural plus for me in this dish).
4. Discard all but 1 tablespoon fat from the skillet. Add the tarragon and cook over gentle heat for 10 seconds. Deglaze with the garlic wine and 1/3 cup water and bring to a boil. Add the cream and boil to reduce until thick enough to coat a spoon. Adjust the seasoning with salt, pepper, and more tarragon to taste. Pour the sauce over the chicken and serve at once. (Richard Note2: Since the goal is to reduce the liquid and cream to a sauce, I saw no reason to add water to increase the reduction time since the chicken is sitting rather impatiently waiting for its mantel.)
Garlic Wine
Makes 1 cup
9 garlic cloves
2 sprigs of thyme
2 sprigs of tarragon
1/2 teaspoon freshly crushed peppercorns
1 cup dry white wine
1. Halve the garlic cloves. If you see any green shoots, remove them. Put the garlic, thyme, tarragon, and crushed peppercorns in a 1-pint canning jar.
2. Bring the wine to a boil in an enameled or stainless steel saucepan. Pour over the garlic and seasonings in the jar. Let cool, then cover and refrigerate for 1 to 2 days.
3. Strain the wine through cheesecloth and return to a clean jar; discard the solids. Cover and refrigerate until ready to use.