Fustini's Oils and Vinegars
Roasted Chicken with Tarragon

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Roasted Chicken with Tarragon


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Roasted Chicken with Tarragon

Submitted by Chef Laura Rainey


  • 4 chicken breasts
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 tablespoons Fustini’s Butter olive oil, divided
  • 2 tablespoons Fustini's Champagne vinegar
  • ¼ cup dry white wine
  • ¼ cup chicken stock
  • ¾ cup heavy cream
  • 1 tablespoon fresh tarragon
  • Salt and freshly cracked pepper 


Step 1. 

Preheat the oven to 400Pat dry chicken and season generously with salt and pepper.  Heat oven-proof skillet over medium-high heat with olive oil.  Once hot, place chicken in a skillet and sear without moving until golden brown on each side, (3-5 minutes each side).  Put it into the oven to finish cooking the chicken (about 10 minutes or so.). After the chicken is done, carefully take it out of the oven and out of the skillet and onto a plate, tent with foil.  

Step 2. 

Place the hot skillet back on the stovetop and turn to medium heat.  Put remaining olive oil in the skillet and put in minced shallots and cook until soft, 2 minutes.  Next, add garlic and cook until fragrant.  Season with salt and pepper. 

Step 3. 

Deglaze brown bits in the skillet with vinegar, wine and stock, using a wooden spoon to scrape the skillet clean.  Reduce until the alcohol is cooked off.  Next, add heavy cream and fresh tarragon and cook for 3-5 minutes until thickened.  Taste and season with salt and pepper.  Add chicken back into the sauce and serve.  

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