Roast Chicken Supreme with Tarragon Sauce
Easy roast chicken supremes with crispy skin and a deliciously creamy tarragon sauce.
Equipment
- Sharp knife
- Chopping board
- oven proof frying pan/skillet
Ingredients
- 2 chicken supremes about 700g
- 25 g butter
- 1 tablespoon tarragon fresh
- ¼ teaspoon white pepper or to taste
- ¼ teaspoon salt or to taste
- 100 ml chicken stock
- 300 ml cream double/heavy
- 100 ml white wine
- 1 tablespoon flour plain/all purpose
Instructions
- Preheat the oven to Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
- Bring the meat to room temperature and dry with kitchen paper.
- Season the skin.
- Chop the tarragon.
- Heat the butter in the pan over a medium to high heat.
- Place the chicken supremes in the pan skin side down and leave for a about 5 minutes or until the skin is golden.
- Turn the chicken then cook for a further minute.
- Return the chicken skin side up and place in the oven for about 15 minutes. The internal temperature should be 74 degrees C.
- Remove the chicken from the pan and place somewhere warm to rest while you make the sauce.
- Deglaze the pan with the wine, scraping any residue from thebottom of the pan.
- Stir in the flour and stock until thickened, then add the cream and tarragon to warm through before serving.
Nutrition
Calories: 442kcalCarbohydrates: 6gProtein: 22gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 145mgSodium: 269mgPotassium: 370mgFiber: 0.2gSugar: 3gVitamin A: 1269IUVitamin C: 2mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!
