Gently lift the skin from the chicken breasts and place tarragon leaves between the skin and the meat.
Peel the potatoes and thinly slice. Place in a large amount of salted water, add a garlic clove and a sprig of thyme to the water. Bring to the boil, season with coarse salt and then cook the potatoes to tender.
Heat a frying pan and add a little olive oil. Season the chicken breasts and then place in the pan and then place in the pan skin-side down. Cook for 5 minutes over a high heat. Turn the chicken over, cover and cook for a further 5 minutes over a low heat.
Whilst the chicken is cooking, drain the potatoes, remove the garlic and thyme and then puree the potatoes. Add the warmed butter and the butter and adjust the seasoning.
Use stainless steel serving rings to plate the pureed potatoes. Remove the serving rings and serve the chicken alongside. Finish with a drizzle of reduced balsamic vinegar and serve immediately.
«Feel free to prepare the chicken in advance - lightly sear on both sides then place a preheated oven at 220°C and cook for 8 minutes when you are ready to serve.»