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Pan roasted chicken breast with a truffle and tarragon Sauce

By January 22, 2015 , , , , , , , , ,

 I have evangelised about the perfect aged steak, preached about pork and even gave you the guide to making your own bacon, but I left out my most favourite food in the world - chicken.

If I were on death row my last meal would be chicken, possibly Yorkshire puds and gravy (I have been known to eat them for breakfast) but not much else. Am I a leg or a breast person, well neither really, more of a wing and neck kinda gal.

Neck, I hear you say? It is the tastiest bit, I remember it being a Sunday treat when my mother was cooking the Sunday roast. I used to be able to get the neck and giblets from my butcher in the UK, Franklins, but here in the Netherlands the butcher doesn't seem to care for the giblets with the bird.

 If anyone does happen to know of an organic butcher who sells chicken with giblets in the Netherlands do let me know.

Why organic, well I know that it tastes better, and the reason it tastes better is because the birds have access to the outdoors, have better food and better indoor space. As they say, a happy bird is a tasty bird. I also prefer the meat to be as local as possible, rather than being imported, so despite the availability of label rouge chicken from France I'll stick to the Dutch organic variety.

There are so many recipes that I adore with chicken but you can't beat a simple roast (cooked on the big green egg of course). I keep the seasoning minimal, just salt, pepper and I stuff the cavity with garlic and herbs. I always buy a bird that is too large for two people, and then we can enjoy the left overs (Caesar salad, stir fry, curry, the list is endless) and then you have the carcass to make stock or soup. My utmost favourite is southern fried chicken wings, I just love the spicy salty crunch. Another oldie is coq au vin or coq au reisling which used to be a dinner party staple for me many years ago. Back then I hadn't attended Leiths and learned how to joint a chicken, which is something I enjoy doing these days.

So I decided recently to revisit one of those recipes of yore, but with a twist, I wanted a sauce to accompany a pan roasted chicken breast and also had some leftover home made truffled mayonnaise and some leftover crème fraiche.

Pan roasted chicken breast with a truffle and tarragon Sauce

2 chicken breasts (skin on)
4 cloves garlic
200ml dry white wine
50 ml chicken stock
30g crème fraiche
20g truffled mayonnaise
Table spoon tarragon, dried or fresh
10g unsalted butter
Salt and pepper to taste

To make the mayonnaise

1 egg yolk
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
100ml sunflower oil
50ml rapeseed oil
Squeeze lemon juice
salt and pepper to taste
5 ml truffle oil
1 teaspoon truffle puree

In a pan seal with chicken, skin side, and then placing the skin side facing up
Add 150ml wine and garlic to the pan and place in the oven at 190 celsuis for 25 mins.

To make the mayonnaise;
 In a small bowl, add the egg yolk, dijon and vinegar, stir to mix together and then slowly add the oil continuing to whisk quickly as you do so. 
Take care not to add the sunflower oil too quickly as it will split. 
Add the rapeseed oil in the same manner and then season with the truffle oil. 
Stir in the purée, lemon juice and salt and pepper, place to one side.

Remove the chicken from the pan and leave to rest covered on a plate.
In the pan the chicken was in, add the remaining wine and stock and stir to de-glaze the pan, bring to the boil briefly for 30 seconds to take away the alcohol harshness.
Lower the heat and add the crème fraiche and the mayonnaise and whisk through.
Lastly add the butter, and turn off the heat and stir the sauce (this is called monte au buerre).

I like to serve this with roasted carrots and sautéed potatoes.

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