Chicken Supreme with a grape and tarragon sauce.
Difficulty Rating: 2.5/5
Getting ahead in this recipe is key. Apologies about the photo it looked a lot more elegant than the above.
Ingredients: 2 Chicken Supremes( brined for 5 hours in 8% brine)/ 100g white grapes/ 100ml creme fraiche/ 1 shallot/ 225ml white wine / 150ml chicken stock/ large waxy potatoes/ carrots/ petit pois.
1) Prepare chicken, use 500ml water and 40g to make the brine. Set aside for appropriate time in fridge.
2) Set oven to 90c. Allow chicken to come to room temperature for at least 30mins.Place chicken in oven for about 45-50mins until it is 60c.
3) Once chicken is in oven, cut carrots into batons, toss in oil or butter, season and place in oven at 180c for about 45 mins. In the recipe above I tosssed them with caraway seeds but use what you like. Garlic and herbs or just salt and pepper. Don’t worry about timings not matching as the chicken needs 10mins resting time at the end.
4) Prepare fondant potatoes. Peel and cut them into inch think rounds. With veg peeler just take the sharp edge off the top of the potatoes for ease of handling. Heat a good knob of butter in a pan with same quantity of oil. Flavour this oil with whatever you fancy. I tend to throw garlic/herbs and saffron to flavour oil. Then remove and add the potatoes. On a medium high heat brown the bottom of the potatoes. 5 mins. Then turn over, pour over chicken stock to reach the top of the highest potato. Now put a lid on. Boil until water has all but gone. It will take 25-30mins to cook them. If it boils dry add a bit more water, if after 30 mins there’s still too much water, remove lid and evaporate most of the liquid off.
5) Begin sauce. Half grapes. Dice shallot then add it and grapes-reserve a handful-to a pan and soften. Then turn up the heat add wine and reduce by half, add chicken stock and simmer for 5 mins squeezing the cooked grapes. To be an absolute purist, I would now blend the sauce and pass through sieve. Just blending in the pan will surface though. Now add creme fraiche and tarragon plus reserved grapes. Season with salt and white pepper. Set aside until ready.
6) Cook petit pois in micro for 2 mins with a knob of butter and splash of chicken stick. Put in a food processor and blitz until smooth. Again put through a sieve if you want extra brownie points but there’s probably enough to do at the moment.
7) When chicken is ready, let it rest for 10 mins. While its resting plate up remaining dinner items. After slow cooking chicken the skin will look anaemic. It is going to be covered in sauce so you don’t need to have crispy chicken skin. If you do however, either a very hot grill or blow torch are your best tools. As putting it back in a pan will heat the chicken to a much higher than 60c temperature which defeats the object in the first place. Tlives slice breast in half diagonally, place side by side on plate and cover with sauce. Et voilá.
Just a delicious combination all round. The brined chicken tastes like chicken should, but not salty. It remains so moist even for a thick breast that I was served. It doesn’t even need the delicious but refreshing sauce to accompany it. The potatoes are melt in the mouth with a lovely buttery taste. Could have eaten two plates full.