Pan Roasted Chicken With Tarragon Creme Fraiche
Created by breezermom on March 9, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 100m
- Recipe #17881
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dried summer savory (or dried oregano)
- 4 medium (1 1/4 pounds) fingerling potatoes (halved lengthwise)
- 2 medium carrots (sliced diagonally 1-inch thick)
- 1/4 head cauliflower (cut into 1 1/2-inch florets)
- 1/4 pound haricots verts (or thin green beans)
- 5 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Salt
- Black pepper, freshly ground
- 4 (1 pound) boneless chicken breast halves (with skin)
- 1/4 cup chicken stock (or low-sodium broth)
- 1/2 cup creme fraiche
- 1/4 cup fresh chopped tarragon
How to Make
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Step 1: In a spice grinder, combine the coriander and mustard seeds with the peppercorns and summer savory and grind to a powder.
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Step 2: Set a steamer basket in a wide pot and bring 1 inch of water to a simmer. Layer the vegetables in the basket, starting with the potatoes, then the carrots, cauliflower, and beans.
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Step 3: Cover and steam over medium heat until the beans are just tender, 3 minutes. Transfer beans to a bowl.
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Step 4: Steam until the cauliflower is tender, 3 minutes more; add to the bowl with the beans.
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Step 5: Steam the carrots and potatoes until tender, 10 minutes longer, add to the bowl.
How to Make
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Step 6: In a large skillet, melt 2 tablespoons of the butter. Add the steamed vegetables and cook over medium high heat, tossing until heated through and coated with butter, about 1 minute. Add the lemon juice and season with salt and pepper.
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Step 7: Season the chicken breasts with salt and pepper and coat all over with the ground spices. In another large skillet, melt the remaining 3 tablespoons of butter. Add the chicken breasts skin side down, and cook over medium low heat until the skin is well browned, about 12 minutes.
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Step 8: Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer. Transfer the chicken to a platter.
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Step 9: Rewarm the vegetables.
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Step 10: Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits. Add the creme fraiche and bring to a boil, stirring. Remove from the heat and stir in the tarragon. Season the sauce with salt and pepper.
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Step 11: Spoon the sauce over the chicken, mound the vegetables alongside and serve.