6 slices Black Gold Black Garlic, mashed
1 Chicken Breast, cut into half
5 gm Fresh Tarragon
70 ml White Wine
50 ml Cream
300 ml Chicken Stock
50 gm Butter
50 gm Plain Flour
Salt & Black Pepper to taste

Parsley Potato:
1 Russet Potato, diced
15 gm Fresh Parsley, chopped
5 gm Shallot, minced
½ tbsp Olive Oil
Salt & Black Pepper to taste


  1. Melt butter in a pan stir in plain flour to form roux. Fry over medium heat for 2minutes. Set aside to cool.
  2. Bring a pot of water to boil, add a teaspoon of salt and boil the potato for 10minutes or until cooked. Drain and set aside.
  3. Season chicken lightly with salt and black pepper. Sear both sides of the chicken until lightly browned. Set aside.
  4. Set chicken in a pan; add in black garlic,white wine, chicken stock, tarragon leaves and thyme. Cover with a buttered piece of baking paper and bring to boil before lowering heat to allow it to simmer until cooked.
  5. Meanwhile, place ½ tbsp of olive oil in a pan and sauté minced shallot over low heat until soft.
  6. Add in boiled potato and chopped parsley. Stir fry for about 5-6 min until a nice crisp forms around potato. Season with salt and pepper.
  7. Remove cooked chicken from pan and mash black garlic with the chicken stock. Sieve the liquid and bring to boil. Add in roux and mix well. Thicken with cream and season sauce with salt and pepper. Pour over chicken and serve hot with parsley potato.

Leave your comment

Your email address will not be published.