Serves: 4
Prep Time: 30 mins
Cook Time: 45 mins
Ingredients:
For the Grilled Chicken:
– 4 chicken leg quarters (thigh + drumstick)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 2 garlic cloves, minced
For the Sauce Choron (Tomato Béarnaise):
– 3 egg yolks
– 1 tbsp lemon juice
– 1 tbsp white wine vinegar
– 1 shallot, minced
– ½ cup unsalted butter, melted
– 2 tbsp tomato purée (or concentrated tomato paste)
– 1 tbsp fresh tarragon, chopped
– Salt & cayenne pepper to taste
For the Potato Salad:
– 1.5 lbs baby potatoes, halved
– 4 slices thick-cut bacon, chopped
– 1 small red onion, finely diced
– 2 tbsp apple cider vinegar
– 1 tbsp whole-grain mustard
– 1 tbsp sugar
– ¼ cup chicken broth
– 2 hard-boiled eggs, chopped
– 2 tbsp fresh parsley, chopped
– Salt & pepper to taste
Instructions:
Grill the Chicken Quarters
1. Marinate: Coat chicken with olive oil, salt, pepper, paprika, thyme, and garlic. Let sit 15 mins.
2. Grill: Cook skin-side down over medium heat for 8-10 mins until crispy. Flip and grill until internal temp reaches 165°F (75°C), ~15-20 mins more. Rest 5 mins.
Make the Sauce Choron
1. Infuse Vinegar: Simmer vinegar, shallot, and tarragon until reduced by half. Strain.
2. Emulsify: Whisk yolks and reduction in a double boiler until thickened. Slowly drizzle in melted butter while whisking.
3. Finish: Fold in tomato purée, lemon juice, salt, and cayenne. Keep warm (but not hot) to avoid splitting.
Prepare the Potato Salad
1. Cook Potatoes: Boil potatoes until tender (~12 mins). Drain.
2. Crisp Bacon: In a skillet, fry bacon until crispy. Remove, leaving fat in pan.
3. Sauté Aromatics: Cook red onion in bacon fat until soft. Add vinegar, mustard, sugar, and broth. Simmer 2 mins.
4. Combine: Toss warm potatoes with dressing, bacon, eggs, and parsley. Season to taste.
Plate & Serve
– Place a scoop of potato salad in a bowl.
– Arrange grilled chicken alongside, generously sauced with Choron.
– Garnish with extra tarragon or parsley.
