EquipmentShallow roasting tray with a wire rack; digital meat thermometer; 28cm heavy frying pan; 20cm saucepan for the sauce; 24cm frying or sauté pan for the leeks; and a medium saucepan for the potatoes.
Ingredients
- For the chicken
- For the mustard and tarragon sauce
- For the buttered leeks
- For the mashed potato
Method
- Pat the chicken supremes thoroughly dry with kitchen paper. Season both sides with salt and black pepper 30 minutes before cooking. Leave them uncovered in the fridge during this time to help dry the skin.
- Heat the oven to 180°C conventional (160°C fan).
- Place the chicken skin-side up on a wire rack set over a shallow roasting tray. Cook for approximately 20–25 minutes, depending on thickness. Begin checking after 18 minutes and remove the chicken when a digital thermometer inserted into the thickest part, without touching the bone, reads 68°C.
- Meanwhile, place the potatoes in a saucepan of cold salted water. Bring to the boil, then simmer for 15–20 minutes until completely tender.
- To make the sauce, melt the 10g butter in a separate 20cm saucepan over a medium-low heat. Add the shallot or onion and cook gently for 3–4 minutes until soft and translucent.
- Stir in the Dijon mustard, followed by the chicken stock. Bring to a steady simmer and reduce by approximately half.
- Add the double cream and simmer for 3–5 minutes until the sauce is thick enough to coat the back of a spoon. Remove the saucepan from the heat. Do not add the tarragon yet.
- For the leeks, melt the 20g butter in a frying or sauté pan over a medium-low heat. Add the leeks and black pepper, then cook gently for 10–12 minutes, stirring regularly, until soft, glossy and lightly golden. Do not add water.
- Drain the potatoes thoroughly and allow them to steam dry for a minute. Mash until smooth, then beat in the butter and warmed milk. Season to taste.
- When the chicken reaches 68°C, remove it from the oven. Heat the tablespoon of oil in a heavy 28cm frying pan over a high heat.
- Carefully place the chicken into the hot oil skin-side down. Press it down gently with a spatula for the first 20–30 seconds so the skin makes even contact with the pan. Fry for 2–3 minutes until the skin is deeply golden and crisp. There is no need to fry the underside.
- Transfer the chicken to a warm plate and rest for 5 minutes. Check that the centre has reached at least 70°C for 2 minutes. If it has not, return it to the oven briefly and check again.
- Pour any resting juices into the sauce. Reheat gently if necessary, then remove it from the heat and stir through the dried or fresh tarragon. Do not boil the sauce after adding the tarragon, as this weakens its flavour and can dull the colour of fresh tarragon.
- Taste the sauce and season with black pepper and salt if required. Remember that stock made from a cube may already contain enough salt.
- Divide the buttery leeks between two warm plates and place one chicken supreme on each portion. Add the mashed potato, then spoon the mustard and tarragon sauce generously over the chicken so that it is well covered.
Top tip
Add either dried or fresh tarragon only after taking the sauce off the heat. This preserves its flavour and, when using fresh tarragon, its colour.
Ingredient note
If you cannot get chicken supremes, ordinary skin-on chicken breasts work just as well.
Serve with
The buttery leeks and mashed potato make this a complete plate. Add steamed Tenderstem broccoli or green beans if you would like another vegetable.
US wording
Chicken supreme may not be labelled that way in US shops. Use skin-on chicken breasts, ideally with the first wing bone attached. Double cream is heavy cream.
Allergen note
Contains milk and mustard. Check the chicken stock packaging for any additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours. Reheat only once and until piping hot throughout. The chicken skin will soften after refrigeration.
