Bobby Flays Blistered Tarragon Chicken With Crispy Potatoes Recipes

BOBBY FLAY'S BLISTERED TARRAGON CHICKEN WITH CRISPY POTATOES

Steps:

• For the bath, in a medium bowl combine the tarragon, parsley, chives, garlic and lemon juice
• Slowly add in the oil in a slow, steady stream, stirring to combine
• Season with salt and pepper and set aside
• Preheat oven to 475ºF
• Season chicken liberally with salt and pepper
• Place a cast-iron pan on medium-low heat, add 1 tablespoon of oil
• Once oil starts to shimmer, working in batches as to not overcrowd the pan, put chicken skin side down and sear
• 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
• Cooking chicken slowly, add an additional teaspoon of oil to pan as necessary, by drizzling the oil around the chicken, "framing" it in pan
• Continue to cook chicken, skin side down, covered, for approximately 7 minutes, until skin is crispy
• Remove the cover and place chicken into oven for approximately 5 - 7 minutes, just until chicken is cooked through
• Transfer chicken to a large platter, let rest
• Repeat with remaining chicken pieces
• 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
• To make the potatoes, preheat oven to 350ºF
• 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
• Working in batches, using a kitchen spider or slotted spoon, carefully deep fry potatoes until crispy
• 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
• 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
• Serve Bobby's Blistered Tarragon Chicken with Crispy Potatoes alongside