Waitrose and Partners
Chicken supremes & pan sauce

Chicken supremes with tarragon & vermouth

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.  

  2. 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. 

  3. 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.

  4. 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.

  5. 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.


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


3,157kJ/ 757kcals



Saturated Fat












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