Chicken with Red Wine Sauce
Peel the potatoes and cook until tender about 25 minutes in salted water.
Clean chicken breasts, rub with salt and pepper. Peel shallots and cut into large slices. Press garlic. In a roasting pan with hot olive oil and 1 tablespoon butter, brown chicken breasts on all sides. Add the onions and garlic and cook briefly. Add tarragon leaves and bay leaves to the roasting pan. Deglaze with red wine and add the broth. Place the roasting pan in the oven and simmer 10 minutes. Season the sauce with salt and pepper to taste. Coat potatoes in remaining butter and serve with the chicken.