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| Chicken Tarragon |
Ingredients
8 chicken breasts with skin and bone
1 stick unsalted butter, softened
3 shallots, chopped
1/2 cup fresh parsley
1/4 cup fresh tarragon or 2 teaspoons dried
coarse salt
freshly ground black pepper
Method
Use your fingers to gently loosen the skin of each breast, being careful not to tear it.
In a food processor or with a mortar and pestle, combine the butter, parsley,
tarragon and salt and pepper to taste into a paste.
Put a healthy tablespoon of the herb butter under the skin of each breast,
massaging it into and spreading it across the top surface the meat. [Chicken can be
prepared in advance; cover and refrigerate until ready to cook].
Arrange oven rack to center position of oven and heat broiler to 450°
Season both sides of the chicken with salt and pepper. Place breasts skin side
down on broiler rack [or on a half sheet pan with sides (the chicken will release a
lot of moisture and butter)]. Broil for 25 minutes; turn breasts over and broil
another 20 minutes [skin should be crisp and brown, if not, turn broiler to 500°
and broil a few minutes more].
8 chicken breasts with skin and bone
1 stick unsalted butter, softened
3 shallots, chopped
1/2 cup fresh parsley
1/4 cup fresh tarragon or 2 teaspoons dried
coarse salt
freshly ground black pepper
Method
Use your fingers to gently loosen the skin of each breast, being careful not to tear it.
In a food processor or with a mortar and pestle, combine the butter, parsley,
tarragon and salt and pepper to taste into a paste.
Put a healthy tablespoon of the herb butter under the skin of each breast,
massaging it into and spreading it across the top surface the meat. [Chicken can be
prepared in advance; cover and refrigerate until ready to cook].
Arrange oven rack to center position of oven and heat broiler to 450°
Season both sides of the chicken with salt and pepper. Place breasts skin side
down on broiler rack [or on a half sheet pan with sides (the chicken will release a
lot of moisture and butter)]. Broil for 25 minutes; turn breasts over and broil
another 20 minutes [skin should be crisp and brown, if not, turn broiler to 500°
and broil a few minutes more].
