Chicken Chasseur with Boursin Mashed Potatoes and Green Beans - Dinner Boot Camp - Episode 2

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and last longer.

Peel the potatoes and place them in a pot.

Preheat the pan and bring the potatoes to a boil.

Snip both ends of the green beans and line them up.

Season the chicken breast with salt and pepper on both sides.

Add about 1 tablespoon of oil and butter to the preheated pan.

Place the chicken breast skin side down in the pan.

Cook the chicken for about 15 to 20 minutes total.

Check for a nice tan color on both sides of the chicken to seal in juices.

Boil salted water for the green beans.

Add the green beans to the boiling water and cook until done.

Strain the mashed potatoes to remove excess liquid.

Put the strained potatoes back on the fire to dry out further.

Use a ricer to process the potatoes one at a time until creamy and smooth.

Add 3 tablespoons of butter, 3 oz of milk, 3 oz of sour cream, salt, and white pepper to the potatoes and mix well.

Prepare an ice bath for the green beans after cooking.

Add a little butter to the green beans and season with salt and white pepper.

Prepare the pan sauce by adding chopped shallots and mushrooms to the chicken scraps in the pan.

Sweat the shallots and mushrooms for a few seconds.

Deglaze the pan with a little red wine.

Add chicken demiglass to the pan and let it simmer.

Add chopped tomatoes, fresh parsley, fresh tarragon, and balsamic vinegar to the sauce and let it cook down.

Finish the sauce with a little whole butter for thickness and sheen.

Remove the chicken from the oven and place it on a cutting board.

Plate the mashed potatoes and green beans.

Cut the chicken and pour the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens