Boulud, who recently opened his newest restaurant Brasserie Boulud at the Sofitel Dubai Wafi, told Insider that he learned how to cook this dish in Lyon, France, when he was just 15.
"It brings back so many happy memories of being a young chef," Boulud said. "This recipe will always be a summer favorite of mine."
For this dish, you'll need tomatoes, tarragon, and vinegar to "drown the chicken in a delicious sauce."
"In France we use tarragon quite a lot, but you don't see many recipes with tarragon in America," Boulud said. "I think it's underutilized. It's so fresh and unique, but you could use basil if you prefer something more familiar.
The French chef said it's also very important that the tomatoes you use are "beautifully ripe," as they bring a "unique sweetness to the dish."
"And be patient and allow your chicken to caramelize well on both sides," Boulud added. "The flavor from the roasted chicken will provide richness to the dish that is essential."