Tarragon Lemon Chicken with Creamy Rutabaga-Leek Mash and Hazelnut Sautéed Asparagus

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry with paper towels. Mix the lemon zest, 30 ml (2 tbsp) lemon juice, half of the chopped tarragon, 2 garlic cloves, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Rub this mixture over the chicken and let it rest while you prepare the vegetables.

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   2. Place the rutabaga in a medium saucepan with the chicken broth and bring to a boil. Lower the heat, partially cover, and cook for 12 to 15 minutes, until very tender.

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   3. Meanwhile, heat a large oven-safe skillet over medium heat. Add 15 ml (1 tbsp) olive oil and sear the chicken breasts for 2 to 3 minutes per side until golden. Transfer the skillet to the preheated oven and cook for 10 to 14 minutes at 200°C / 400°F, or until the center reaches 74°C / 165°F. Remove the chicken and let it rest for 5 minutes.

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   4. In another skillet, melt 14 g (1 tbsp) butter over medium heat. Add the leek, remaining garlic clove, 1.5 g (1/4 tsp) salt, and a little black pepper. Cook for 5 to 6 minutes, stirring, until the leek is soft and fragrant without browning too much.

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   5. Drain the rutabaga, reserving 60 ml (1/4 cup) of the cooking liquid. Transfer the cooked rutabaga to a blender or food processor with the sautéed leek, heavy cream, 14 g (1 tbsp) butter, the remaining lemon juice, and some of the reserved liquid. Blend until smooth. If needed, add a little water to loosen the texture. Adjust with the remaining salt and pepper to taste.

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   6. Wipe out the leek skillet if needed and place it over medium-high heat. Add the asparagus and sauté for 3 to 4 minutes until tender but still crisp. Stir in the toasted hazelnuts and the remaining tarragon, toss for 30 seconds, and remove from the heat.

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   7. To serve, spread the creamy rutabaga mash onto plates, top with a chicken breast, and add the hazelnut asparagus on the side. If desired, finish with a little extra lemon zest just before serving.