21 Aug Chicken Tarragon with Brown Rice Pilaf & Kale, Roasted Corn & Red Peppers
This cooking class was unbelievable and the final results delicious. Poaching chicken, though, was more difficult than I ever imagined. It is for a special occasion or for when you want to practice a new technique.
The nutrition info is broken down by each recipe and tallied at the end, as if you were eating it as a whole meal.
Overall, it is high potassium when eaten altogether. If you have trouble with high potassium foods, then I would leave out the kale.
- 1 ea. whole chicken breast boneless, skinless, approx. 10 oz.
- 2 tablespoons unsalted butter divided
- Salt and white pepper to taste
- 1 ounce white wine
- 1 cup chicken stock
- 1 each bay leaf
- Pinch of thyme
- 1 teaspoon of fresh tarragon
- 1 tablespoon flour
- 1 ounce of heavy cream
- As needed fresh tarragon sprigs for garnish
- Trim any rib meat and fat from the breast. Cut the breast into two pieces, removing the strip of cartilage that joins the halves.
- Select a pan that will just hold the breasts when they are placed close together. Rub the pan with approx. 1 T. butter.
- Season the chicken breast with salt and white pepper and place in the buttered pan, presentation side up.
- Add the wine, stock, bay leaf, thyme, and fresh tarragon.
- Cut and butter a piece of parchment paper and cover the chicken breasts.
- Bring the liquid to a simmer and reduce the temperature to poach the chicken.
- Make a blond roux with 1 T. of butter and the flour, set aside cool.
- When the breast is done, remove from the liquid. Thicken the liquid with the roux. Add the cream. Simmer and reduce to the desired consistency.
- Strain the sauce through cheesecloth and adjust the seasonings.
- Serve each half breast napped with the sauce; garnish each portion with a sprig of fresh tarragon
Brown Rice Pilaf
- ½ cup brown rice
- 1 cup chicken stock unsalted
- 1 tsp. butter unsalted
- 1 tsp. olive oil
- ½ tsp. preserved lemon brunoise
- 1 Tbsp onion small dice
- ½ Tbsp carrot small dice
- ½ Tbsp celery small dice
- ½ bay leaf
- Salt and pepper to taste
- Heat the butter and olive oil together. In a separate pan, boil chicken stock.
- Add onion and bay leaf, sauté until tender.
- Add preserved lemon.
- Add rice and stir to coat it completely. Do not let rice brown.
- Add boiling chicken stock.
- Cover the pot until rice is fluffy and tender (approx. 30 min).
- Fluff with a fork, remove bay leaf.
Kale, Roasted Corn & Red Peppers
- 1 1/2 tablespoons olive oil
- 2 bunches of kale cleaned and roughly chopped, dried
- 1 cob of corn kernels removed
- ½ red pepper julienne
- ½ shallot thinly sliced
- ½ garlic clove minced
- Salt and pepper to taste
- ¼ cup water
- Heat oil in a sauté pan
- Briefly sauté garlic, shallot, and red pepper (medium heat)
- Add corn and briefly sauté
- Toss in kale and water, cover, and wilt briefly for 2-3 minutes
- Remove cover and keep on heat until all water is evaporated
- Season with salt and pepper to taste and serve immediately