We did this on the same day as the Gnocchi Romaine. This classic Chicken with Tarragon dish is old-fashioned including the presentation ... those tarragon leaves are blanched, then dipped in olive oil to give that 'shine' on the top. It is quite eye-catching over a small, neatly trussed chicken the size of a Cornish hen. The two round jobs sitting at the back are not pears, they are Pommes William or William Potatoes. It is a elaborate process to cook them ie potatoes baked in rock salt, passed through a mouli to reach smooth texture, piped to pear shape, refrigerate to form, then Paner a l'Anglaise ie 3-step treatment of flour, egg wash & breadcrumbs, before deep frying to golden brown. If that is not laborious enough, a parsley stalk - beautiful green against the golden brown - is 'planted' to resemble the stalk of the pear. All very classic Cordon Bleu and fun stuff. I made a mistake here. I used a tall pan that prohibited the movement of the heat over the chicken inside the oven, hence its skin is not the desired color, despite frequent basting with butter. A minor oversight that has led to a major presenattion hiccup as the skin should match that of the potatoes. This is yet another example of the LCB regimen, which we have all learned and hopefully take it to heart down the road, especially for the young chefs-t0-be around me.
We did this on the same day as the Gnocchi Romaine. This classic Chicken with Tarragon dish is old-fashioned including the presentation ... those tarragon leaves are blanched, then dipped in olive oil to give that 'shine' on the top. It is quite eye-catching over a small, neatly trussed chicken the size of a Cornish hen. The two round jobs sitting at the back are not pears, they are Pommes William or William Potatoes. It is a elaborate process to cook them ie potatoes baked in rock salt, passed through a mouli to reach smooth texture, piped to pear shape, refrigerate to form, then Paner a l'Anglaise ie 3-step treatment of flour, egg wash & breadcrumbs, before deep frying to golden brown. If that is not laborious enough, a parsley stalk - beautiful green against the golden brown - is 'planted' to resemble the stalk of the pear. All very classic Cordon Bleu and fun stuff. I made a mistake here. I used a tall pan that prohibited the movement of the heat over the chicken inside the oven, hence its skin is not the desired color, despite frequent basting with butter. A minor oversight that has led to a major presenattion hiccup as the skin should match that of the potatoes. This is yet another example of the LCB regimen, which we have all learned and hopefully take it to heart down the road, especially for the young chefs-t0-be around me.
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