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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]. |
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