Crispy Chicken with Mustard Sauce and Potatoes

Season the chicken breast generously with salt and let it rest for 15-20 minutes to draw out moisture. Afterwards, pat the skin completely dry with a paper towel.

While the chicken rests, place the baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, then drain.

Rub a little olive oil on the chicken skin. Place it skin-side down in a hot, oven-safe skillet. Use a press to ensure even contact and sear until the skin is golden brown and crispy. Transfer the skillet to a 325°F (160°C) oven and bake for 8 minutes.

Remove the chicken from the oven and transfer it to a wire rack to rest. Do not clean the skillet.

Return the skillet to the stovetop. Add the minced onion and sliced garlic to the chicken renderings and sauté until softened and fragrant.

Deglaze the pan with chicken stock, scraping up any browned bits from the bottom. Allow it to reduce slightly. Stir in the whole grain mustard, followed by the heavy cream and butter. Cook until the butter is melted and the sauce has thickened.

Turn off the heat and stir in the chopped tarragon and parsley.

Toss the drained potatoes with a drizzle of olive oil and a pinch of salt. Slice the rested chicken breast.

Arrange the sliced chicken and potatoes on a plate. Generously spoon the mustard herb sauce over the chicken and serve immediately.