Pan-Roasted Chicken with Tarragon Crème Fraîche
Author Jane Sigal created this recipe based on a dish she had at Paris's Coinstot Vino and a conversation she had with the wine bar's owner, Guillaume Dupré. Key to the dish is the fragrant spice mixture that seasons the chicken breasts before they're sautéed; Coinstot Vino buys a blend from the excellent spice merchant Thiercelin that includes mustard seeds, black pepper and coriander seeds. Don't reduce the crème fraîche that finishes the dish; just make sure it's heated through before serving. Slideshow: Cooking with Tarragon
The recipe can be prepared one day ahead through Step 2. Refrigerate the steamed vegetables; keep the spice mixture at room temperature.
When grown in the limestone soil of Chablis, Chardonnay becomes bright and minerally, terrific with roast chicken.