Crispy Chicken With Jalapeno Beurre Blanc And Spicy Poblano Pepper Puree

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2 chicken breasts, skin-on

Kosher salt and freshly ground black pepper

3 tablespoons olive oil, divided

2 potatoes, sliced 1/2-inch thick

3 jalapenos

1 tablespoon olive oil

1 cup white wine vinegar

1 cup white wine

1 garlic clove

2 sprigs thyme

2 sticks butter, diced and kept chilled

1 red pepper

2 tablespoons olive oil

1 onion, diced

2 poblano peppers, seeded and diced

1 cup chicken stock

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