Dinner For Two

Poached Tarragon Chicken

By: Jabir Ponce

Tools Needed

• 2qty. 9×8 roasting pans
• Cutting board
• 8 or 10 inch chef knife
• Medium pot with lid
• Measuring cup
• Tablespoon

Shopping List

• Double breast of chicken (or two single breasts)
• Bunch of fresh Tarragon
• Salt
• Pepper
• Chicken broth
• Brown rice
•  White balsamic vinegar
• Carrots

Get Started

  1. Preheat oven to 450° on broil.
    1 9×8 roasting pan
    1 Double breast of chicken or two single breasts
    2 tbsp. chopped fresh Tarragon
    Pinch of salt
    Pinch of pepper
    Chicken broth
  2. Sprinkle fresh chopped Tarragon in the roasting dish, on an area the size of the breasts.
  3. On the underside of the breasts you will find the tenderloins; flip them outward so that they are away from their resting place, and place the breast on top of the Tarragon.
  4. Pour in chicken broth gently into the pan, until the breast is covered ¾ of the way up the breast.
  5. Sprinkle salt, pepper and dried Tarragon over the breast.
  6. Place in oven on second rack from the top (between 8 and 10 inches from the top) for 30 minutes.

Braised Carrots

in Balsamic Vinegar

Brown Rice

Cooked in Chicken Broth

Preheat oven to 450° on broil.


1 medium pot with


1 9×8 roasting pan


1 Cup Brown rice


4 tbsp. White Balsamic Vinegar


2 ¾ C Chicken Broth


2 Cups Water


Place rice and chicken broth in pot and bring to a boil.


6 Carrots


Turn heat down to low and cover.


Wash carrots and remove tops.


Cook for about 40 to 45 minutes.


Place carrots in pan, pour in water and add 4 tbsp. vinegar.


Let sit for a minute before serving.




Jabir Ponce, Private Chef. Jabir Ponce’s first passion is food and its preparation. While working in the pastry line and bake shop at the Ritz Carlton Manalapan, Mr. Ponce received his culinary degree in 1993 from the Florida Culinary Institute. After returning to San Francisco Mr. Ponce helped to open several small restaurants while running his own catering company. He served as the Lead Concierge for the Archbishop’s Mansion until its closing. Since July 2009, he has worked in San Francisco as a private chef. His email is jabirponce@sbcglobal.net