Chicken supreme with mixed grain, kale and tarragon sauce

I had the other chicken supreme and some tarragon cream sauce left from my early Leith’s session so thought I’d do a quick Friday night dinner.

I didn’t clean the bone like I did for the Leith’s session as it had struck me that it was wasteful and thought it might be quite nice to have a little meat on the bone. I’m not sure if it didn’t look as nice, I’ll have to do a poll, but it was delicious!

I pan fried the supreme skin side down in olive oil and butter for around 10-15 minutes then lowered the heat and cooked on the meat side until it was cooked through. I was worried it would be a little dry because I didn’t use the stock as I did in the Leith’s session but it wasn’t at all. It was really succulent – a testament to organic, free-range chicken (and cooking skills 😉).

I served this with some mixed grains and green lentils mixed with kale and the tenderstem ends I had saved from the previous session. The grains and lentils were already cooked so I mixed everything together and heated this in some olive oil with crushed garlic. I mixed through some chopped parsley and mint (also left over in the fridge).

I make it a rule not to waste anything so I’m really happy with the dish for being able to use things up. I think all-sorts knocking about in the fridge can be added to the grains so is a good base for many dishes.


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.