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Chicken supreme with herby roast potatoes and a creamy tarragon sauce

Week 5, session 2

I loved this one. I was dreading it because my butcher’s only have chicken supremes at 10am on a Wednesday and since I have work commitments preventing me from getting there at that time, I chose to buy a whole chicken and extract a supreme from it. I watched an old school Delia video on YouTube and got to it. It wasn’t as bad as I thought, just a bit slimy.

Not a bad job

The potatoes were roasted with rosemary and garlic (a classic) whilst I cooked the chicken. I cooked the chicken skin side down in olive oil and butter until it was golden and the fat rendered. I then turned it over and used some session 1 stock to poach it.

The sauce was made from the remaining stock/chicken juice, creme fraiche, tarragon and lemon juice.

I then served all of this with some tenderstem broccolli. It was so delicious, truly, and I will definitely make this again, possibly this week because I have another supreme and some sauce left. The only thing I’d like to know is what to do about the skin. It was so perfectly crispy until the poaching stage. Is there something I can do to retain crispy skin? Remove it before poaching? Re-fry it? Any way, I just didn’t eat the skin.

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