I won't lie, the entire time I was putting together this mornings date night in the woods post, I was thinking about this basil chicken with tarragon jus recipe. And lucky for me, the sweet folks at Railtown Catering were kind enough to send the full how-to along. I don't know about you, but my mouth is seriously watering.
Basil Chicken with Tarragon Jus
|FOR THE CHICKEN:||2 Organic Fraser Valley Chicken Breasts (approx. 9oz each wing bone attached)|
|Large fresh Basil Leaves||Kosher Salt|
|Freshly Ground Black Pepper||FOR THE JUS:|
|chicken necks and backs||onions, carrots, celery, garlic, thyme, bay leaf peppercorns|
FOR THE CHICKEN:
Clean any sinew on the chicken breast, French the wing bone and remove the cartilage.
Peel back the skin, place one large basil leaf down and replace the skin. Season with salt and pepper.
Pan sear in hot pan with canola oil till golden brown.
Finish in 300F oven till internal temperature of the chicken reaches 140F.
Let rest for 10 minutes and carve into 5 slices
FOR THE JUS:
Make a chicken stock with the bones and mirepoix, adding water just to cover, simmer for 4 hours
reduce chicken stock by 2/3rds
finish with butter and chopped tarragon, salt and pepper to taste.
Pour overtop chicken