Recipe by Patrice Rames, Bistro St. Tropez
Serves 4
Ingredients:
4 French chicken breast 10 oz each
4 sprigs of fresh thyme
Extra virgin olive oil.
Salt and pepper to taste.
Directions:
Rinse thoroughly you chicken breasts and pat dry with a clean kitchen towel. In a mixing bowl, rub the breast with olive oil, fresh thyme, salt and pepper.
In an heavy-bottomed pan, sear the breast (skin side) on medium heat for 10mn then turn the breast in the pan and finish in the oven for 5 min.
Let it rest for a few minutes so the juices have time to settle and serve over piperade with fingerling potatoes.
To make the sauce, deglaze the pan that you cooked the chicken in with 1 cup white wine. Reduce for 2 minute, then add the juice from the piperade and finish by adding salt and pepper to taste, a pat of butter and your favorite fresh herb.
Ingredients:
Piperade for 4 pers
2 Tbps olive oil
2 onions
4 red and green peppers.
2 plum tomatoes
4 garlic gloves
1 bunch of basil
salt and pepper to taste
1 pinch cayenne
Directions:
In an heavy-bottomed casserole, cook on medium heat the onions, then the garlic.
Then add the red and green peppers with the tomatoes (quartered).
Add the spices, reduce heat to soft simmer and cook for 20 minutes. Strain in a colander and reserve the juice.
When cool, mix the chopped (chiffonnade) basil.
Fingerling potatoes for 4 pers
In a small sauce pot, cook the fingerling potatoes in salted water until you can still feel some resistance when you pierce with a tip of a knive.
Cut them in half and brown them in the pan that you used to sauté the chicken before you make the sauce.
To display
On a center of a plate diplay the chicken breast over the piperade, spoon the sauce and place the potatoes around it.
The chef tip is how to French the chicken breast
Separate the wing from the breast and with a heavy duty knive or a cleaver chopped the the last segment of the wing and remove the meat on the remaining segment so you expose the bone. This technique is called French.
