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.
- For the Tarragon Paste, aka Chicken Bath:1/2 cup tarragon, chopped1/2 cup parsley, chopped1/2 cup chives, chopped1 teaspoon garlic, chopped1 teaspoon lemon juice1/2 cup extra-virgin olive oilkosher salt and freshly ground black pepperFor the Chicken:4 8-o
- 1/4 cup canola oilFor the Vinaigrette:3/4 cups white wine vinegar1 tablespoon shallot, chopped1/2 teaspoon garlic, chopped2 tablespoons Dijon1 tablespoon honey1 1/2 cups canola oil1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepperFor the Potatoes:2 Idaho potatoes, scrubbed1/4 cup canola oil, plus more oil for deep fryingKosher saltFreshly ground black pepper2 cups dandelion green leaves, torn into bite-sized pieces4 ounces Boucherette Goat C
Preheat oven to 475ºF.
Because the rate at which chicken breasts cook versus thighs, it is recommended to cook a batch of chicken breasts and then a batch of thighs, etc. The cooking time will vary greatly and you will yield better results.
Once ready to serve, liberally spoon some of the tarragon paste on each piece of chicken. Serve some more tarragon paste on the side if desired.
In a large bowl, drizzle the whole potatoes with canola oil, salt and pepper. Transfer potatoes to baking sheet.
Roast potatoes whole in oven, cooking until fully tender where a fork can easily pierce all the way into the flesh. Remove from oven and let cool.
For the vinaigrette, add vinegar, shallot, garlic, Dijon, honey, salt and pepper to blender. Mix to combine. With machine running, slowly add oil in a steady stream until emulsified. Set aside.
Dice the potatoes into medium-sized cubes leaving the skin on. Using a potato masher, lightly smash potatoes.
Transfer fried potatoes to a large mixing bowl, season with salt, pepper. Add dandelion greens, goat cheese, parsley and paprika. Toss lightly to coat. The heat from the potatoes will melt the cheese and help these all to combine. For another added layer of flavor spoon some mustard vinaigrette and lightly dress the potatoes.