Chicken supremes with tarragon & vermouth

Name: Chicken supremes with tarragon & vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 2 chicken supremes (see introduction for a guide to preparing supremes), or use 2 skinless breasts as an alternative; 2 tbsp sherry vinegar; 50 ml white vermouth; 20 g pack Cooks' Ingredients Tarragon, leaves picked; 150 ml chicken stock, heated; 20 g unsalted butter

A special dinner for two that’s easy to prepare: chicken served with a sophisticated sauce, creamy potatoes and seasonal greens.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions.

The finished cuts can include chicken supremes – breasts, with skin on and attached to the wing bone – which are not currently sold separately at Waitrose. This recipe could instead be made with chicken breasts.

The class also featured Winter panzanella, Chicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusresting

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Ingredients

1 tbsp vegetable oil
2 chicken supremes (see introduction for a guide to preparing supremes), or use 2 skinless breasts as an alternative
2 tbsp sherry vinegar
50ml white vermouth
¼ x 20g pack Cooks' Ingredients Tarragon, leaves picked
150ml chicken stock, heated
20g unsalted butter

To serve

No.1 Potato Dauphinoise
Seasonal greens

Method

Preheat the oven to 200°C, gas mark 6. Put a heavy bottomed large frying pan over a medium-high heat and add the oil. Season the chicken and, once the oil is hot, lay skin-side down in the pan. Cook for at least 3 minutes without moving (it will naturally free itself if stuck). Continue to cook, skin-side down, for another 3-4 mins until starting to go golden, then turn the chicken over and cook for a further 2 minutes.  
Transfer the supremes to a roasting tray, pour over most of the cooking oil from the frying pan and roast for 12-15 minutes or until cooked through, the juices run clear and no pink meat remains. Allow to rest for at least 5 minutes before serving. 
Meanwhile, prepare the sauce. Return the frying pan to a high heat. Add the sherry vinegar and allow this to almost completely bubble away. Add the vermouth and using a wooden spoon, deglaze and scrape up any bits of caramelised chicken that are in the pan.
Allow the vermouth to reduce by 1/3, then add the tarragon leaves and chicken stock. Bring to the boil and reduce by a further 2/3. Add any resting juices from the chicken and bubble again.  Add the butter, stir in vigorously and allow the sauce to thicken slightly; season.
Divide the chicken supremes between two warmed plates and spoon over the sauce. Serve with potato dauphinoise and seasonal greens.

Cook’s tip

Making your own stock is simple, tastes delicious and helps to reduces waste in the kitchen. Head here for a recipe from the Waitrose Cookery School.

And to drink...

Try this with Lucky Saint 0.5% Lager, a refreshing alcohol free lager with a smooth, citrus hop finish.

Nutritional

Typical values per Including a 450g pack Waitrose No.1 potato dauphinoise and an 80g serving of seasonal greens. when made using specific products in recipe