Pan-Roasted Chicken with Tarragon Crème Fraîche Recipe

Pan-Roasted Chicken with Tarragon Crème Fraîche

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Author Jane Sigal created this recipe based on a dish she had at Paris's Coinstot Vino and a conversation she had with the wine bar's owner, Guillaume Dupré. Key to the dish is the fragrant spice mixture that seasons the chicken breasts before they're sautéed; Coinstot Vino buys a blend from the excellent spice merchant Thiercelin that includes mustard seeds, black pepper and coriander seeds. Don't reduce the crème fraîche that finishes the dish; just make sure it's heated through before serving. Slideshow: Cooking with Tarragon

By Jane Sigal

Updated on September 18, 2015

Pan-Roasted Chicken with Tarragon Crème Fraiche — Photo: © Jody Horton

Active Time:

30 mins

Total Time:

1 hr 20 mins

Yield:

Cook Mode (Keep screen awake)

Ingredients

1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon dried summer savory or dried oregano
4 medium 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 and freshly ground pepper
4 boneless chicken breast halves with skin
1/4 cup chicken stock or low-sodium broth
1/2 cup crème fraîche
1/4 cup chopped tarragon

Directions

In a spice grinder, combine the coriander and mustard seeds with the peppercorns and summer savory and grind to a powder.
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. Cover and steam over moderate heat until the beans are just tender, 3 minutes; transfer to a bowl. Steam until the cauliflower is tender, 3 minutes more; add to the bowl. Steam the carrots and potatoes until tender, 10 minutes longer; add to the bowl.
In a large skillet, melt 2 tablespoons of the butter. Add the steamed vegetables and cook over moderately high heat, tossing, until heated through and coated with butter, about 1 minute. Add the lemon juice and season with salt and pepper.
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 moderately low heat until the skin is well browned, about 12 minutes. Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer. Transfer the chicken to a platter.
Rewarm the vegetables. Add the chicken stock to the skillet and boil over high heat for 2 minutes, scraping up any browned bits. Add the crème fraîche and bring to a boil, stirring. Remove from the heat and stir in the tarragon. Season the sauce with salt and pepper. Spoon the sauce over the chicken, mound the vegetables alongside and serve.