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Bobby Flay's Blistered Tarragon Chicken with Crispy Potatoes

This chicken was created for my new restaurant, GATO. It is all about crispy textures, succulent chicken and big savory, herbaceous flavors. When we cook the chicken in the restaurant, we start it very slow, using little oil, to render the fat out and create a super-crispy skin. We then finish cooking it in the pizza oven and let it rest for at least 10 minutes before it goes out into the dining room. We also give it what we call a “chicken bath” where we slather on layer of herb paste, heady with tarragon. This recipe is adapted from what we do in the restaurant to make it work for the home cook. Let’s just say, you need to try it… it is just that good.

Serves 4 servings

Originally aired

INGREDIENTS
  • For the Tarragon Paste, aka Chicken Bath:
  • 1/2 cup tarragon, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup chives, chopped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  •  
  • For the Chicken: 
  • 4 8-ounce bone-in, skin on chicken breasts
  • 4 4-ounce bone-in, skin on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup canola oil
  •  
  • For the Vinaigrette:
  • 3/4 cups white wine vinegar
  • 1 tablespoon shallot, chopped
  • 1/2 teaspoon garlic, chopped
  • 2 tablespoons Dijon
  • 1 tablespoon honey
  • 1 1/2 cups canola oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  •  
  • For the Potatoes:
  • 2 Idaho potatoes, scrubbed
  • 1/4 cup canola oil, plus more oil for deep frying
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups dandelion green leaves, torn into bite-sized pieces
  • 4 ounces Boucherette Goat Cheese, or another dry aged goat cheese, grated
  • 2 tablespoons parsley, chopped
  • 1 tablespoon Spanish paprika

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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