Tarragon Chicken with sauteed Leeks and Garlic
3 Boneless Skinless Chicken Breasts
1 Leek - stem sliced as thin as you can get it, leaf whole
2 cloves Garlic - sliced as thin as you can get it
1 stick (1/2 C) Butter
2 C Chicken Stock
Fresh Tarragon
Salt and Pepper (to taste)
1/4 C Flour
1/4 C White wine - whatever you'd serve with this dish.

Make a roux in a sauce pan with 1/4 butter and 1/4 flour. Cook for a bit (don't let it brown - this should be a white roux) and then add salt (not much) and pepper to taste. Whisk in Chicken stock to make a sauce. Add in 2 sprigs of fresh chopped tarragon, turn to low and let simmer. Keep remaining stock as you may have to thin again before serving.

Melt 1/4 C butter in heavy skillet or chef's pan. Sautee sliced leeks and garlic until leeks are soft. Remove leeks and garilc from pan. Sautee chicken breasts on both sides, reduce heat to low and sautee for about 10 minutes, until done. Deglaze with the white wine and add the leeks/garlic back in. Simmer for a few more minutes. Breasts should be a nice brown color. (because of the deglazing).

To plate: Pour some of the sauce on the plate to make a "bed" for the chicken. Place a breast on the sauce. Top with 1/3 of the leek/garlic mixture. Drizzle sauce across the top. Add a fresh sprig of tarragon for garnish.

I served this with a chilled Vouvray, which complemented it very well, imo. But then again, I really like Vouvray. This was accompanied by stuffing (I was going to do rizzoto... but we were out of rice), steamed asparagrus and a side of shrimp scampi.

Some same tarragon is strong. Maybe it is. I just like definate flavors most of the time. I think it was a bit strong with the stuffing, but would have been really nice with a rizzoto. The chicken itself is a very easy dish. Cooking time is quick and making the sauce and the chicken is easy. Elegant, nice flavors, nice presentation.

Will definately have to do this one again.

Additional note: I sliced the garlic and it browned in all the sauteeing, simmering, etc. This sometimes makes it bitter... but I didn't find that true this time. It actually made kind of a nice "toasted garlic chip". I thought they were good. But, if you aren't into eating garlic straight, you might want to press the garlic and add it that way.

- posted by James @ 7:48 AM