Poulet aigu de Tarragon

Gently rub the chicken breasts with salt and finely chopped ginger. (Caution: a little ginger goes a long way; aim for a subtle warmth). Discard the ginger after infusing the chicken. Lightly dredge the chicken in flour. (5 minutes)

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken, skin-side down first, until golden brown and crispy, achieving about 75% doneness. Remove from the skillet and set aside. (10 minutes)

Add the remaining 3 tablespoons of olive oil to the skillet. Sauté the chopped onion until softened and translucent. Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream and sour cream. Reduce the heat to low and simmer until the sauce has slightly thickened (about 1/4 reduction). Stir in the white wine until well combined. (15 minutes)

Stir in the chopped fresh tarragon. Return the chicken breasts to the pan, placing them on top of the tarragon. Cook over low heat, spooning the sauce over the chicken, until the sauce has thickened considerably, the chicken is cooked through, and the juices run clear when pierced with a fork. (20 minutes)

While the chicken simmers, prepare the asparagus. Bring about an inch of lightly salted water to a boil in a large saucepan. Trim about an inch off the tough ends of the asparagus spears. Place the asparagus in the pan, cover, and steam for 5-7 minutes, or until tender-crisp and vibrant green. Drain immediately. (10 minutes)

To serve, arrange 3 asparagus spears on each plate, with tips facing the same direction. Place one chicken breast, skin-side up, on each plate, partially covering the asparagus stems while leaving the tips exposed. Squeeze fresh lemon juice over the asparagus. Spoon a generous amount of sauce over the chicken and alongside the asparagus. Garnish with a sprig of fresh parsley.