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Get Started - 100% free to try - join in 30 secondsFor the poached chicken:
2 (8-ounce) boneless, skinless chicken breasts
1 medium yellow onion, quartered
2 bay leaves
10 whole black peppercorns
2 teaspoons kosher salt
For the shallot-tarragon jam:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds shallots, peeled, halved, and sliced 1/4-inch thick
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons white wine-tarragon vinegar
1/4 cup granulated sugar
2 tablespoons coarsely chopped fresh tarragon leaves
To assemble the sandwiches:
8 (1/2-inch thick) slices crusty bread, such as pain au levain
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