Char grilled tarragon chicken with crisp pancetta and roast beetroot

Looking for a dish that’s easy to make yet so delicious people might think it was cooked by a chef? This is it. Including preparation and cooking, this recipe should only take about 40 minutes. Make ordinary days more than ordinary with this special recipe.

Ingredients

Chicken:
150 grams small chicken fillets
1 tablespoon olive oil
1 tablespoon chopped fresh tarragon
Salt
Black pepper, freshly ground
1 tablespoon Dijon mustard
75 millilitres chicken stock
75 millilitres double cream

Beetroot:
Half a packet of chopped beetroot, cooked, rinsed, and drained
2 tablespoons Demerara sugar
1 teaspoon balsamic vinegar
1 tablespoon olive oil
To serve:
75 grams fried pancetta
100 grams ready-made croutons
Salt
Black pepper, freshly ground

How to Cook:

First, preheat the oven to 200 degrees Celsius. Put the olive oil, tarragon, and chicken fillets in a bowl, mix well, and season with salt and black pepper. Put a grilling pan on high heat until it is smoking, then grill the chicken fillets on each side for about three minutes. Add the chicken stock and mustard, then simmer until the volume is reduced by half. Stir constantly. Next, pour in the cream gradually and reduce until the mixture becomes thick. Sprinkle with salt and pepper, depending on your preference.

Put the beetroot in a bowl with the balsamic vinegar and sugar, then season with salt and pepper. Using an ovenproof pan, heat the olive oil, then pour the beetroot mixture in. Keep the heat on medium. After two minutes, transfer to the oven for five minutes.

To serve, put the chicken on a plate. Drizzle with the sauce and garnish with croutons and crisp pancetta. Place the beetroot in a bowl and serve beside the chicken. Bon appétit.