Sautéed chicken with tarragon

Serves: 1

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• 2  organic chicken breasts, boneless, skin on
• salt and freshly ground black pepper
• 50 gram(s) unsalted butter
• 2 sprig(s) tarragon
• 450 ml good chicken stock

Method

1. Heat a small, heavy sauté or frying pan on a medium heat. Season the skin of the chicken pieces. Add a small knob of the butter to the pan - it should froth immediately but not burn. Add the chicken pieces, skin-side down and fry them, not too fast, until the skin is golden and a little crisp. Season the second side of the chicken and turn the pieces over, tucking a sprig of tarragon under each.
2. Add the stock and when it comes to the boil, lower the heat to a simmer and cook until the flesh is just cooked through (at least 5 minutes but timing will depend on the size of the chicken pieces). Transfer the chicken to a warm plate and allow it to rest for a minimum of 5 minutes.
3. Have the vegetables and everything else for the meal ready before you finish the sauce. Slice the chicken breasts thickly and arrange on warmed plates with the vegetables. To finish the sauce, reduce the stock to about 4 tbsp (60ml). Discard the tarragon. Off the heat, whisk in the remaining butter a piece at a time until the sauce is thick and glossy. Taste, adjust the seasoning and spoon the sauce over the chicken. Recipe by Shona Crawford Poole

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