A lovely supper dish this one, in which the sauce is the absolute star of the show. Having tasted it, I am sure that you could also use this sauce to accompany veal or pork as alternatives to the chicken that I have used here. Essentially, the creamy yet vibrant sauce adds a real zing to fairly plainly roasted or dry-fried meat. A real winner!
What you need…
1 x baking dish (mine is 26 x 18 x 7cms deep) lightly buttered
Good glug and then a splash of rapeseed oil
6 chicken supremes (breasts with the fillet and wing bone attached) with skin on
2 knobs butter
3 shallots, chopped
3 garlic cloves, chopped
1 chicken stockpot (I use Knorr)
200ml dry white wine
150ml double cream
250g wild or chestnut mushrooms
Handful tarragon sprigs, leaves picked
1 teaspoon Dijon mustard
Squeeze lemon juice
What to do…
Preheat the oven to 200°c / 400f / gas 6.
Heat your glug of oil in a heavy-based frying pan over a high heat and cook the chicken, skin-sides down, for 3-4 minutes until golden. Remove from the pan with a slotted spoon and arrange snugly, skin-sides up, in your baking dish, cover with foil and roast for 20 minutes or until they are cooked through. Rest for 5 minutes.
Meanwhile, make the sauce. First of all, dissolve the chicken stockpot into a jug containing the 500ml boiling water (from the kettle) – a small balloon whisk is ideal for the job. Set aside.
In your frying pan, add a knob of butter to the remaining chicken juices and melt over a low heat. Add the shallots and garlic and cook for 7 minutes. Add the chicken stock and white wine, turn up the heat to high and cook for 15 minutes, reducing the liquid and cooking off the alcohol. Remove from the heat and set aside.
In another pan, melt your second knob of butter with a splash of oil over a high heat. Tip in the mushrooms and cook over a high heat, stirring, until they are golden.
Return to your sauce and very gradually, stir in the cream. Then, chuck in the cooked mushrooms, tarragon, mustard and lemon juice. Mix together. Taste. Season. Taste. Put the pan back on a very low heat to keep warm, until you are ready to serve.
Pour the sauce all over the cooked chicken breasts and pop your casserole dish in the middle of the table and request that everyone ‘digs in’. Enjoy your delightful chicken supremes with wild mushrooms and tarragon sauce perhaps with a lovely glass of white burgundy – a very nice pairing indeed! Cheers!
The sauce can be made in advance and kept chilled until needed. When you reheat it though, do so gently – overheat it and it will go thin (as experience has shown me).
Rather than using fresh garlic and shallots, I replace them with Waitrose Cooks’ Ingredients frozen versions – a quick shake of roughly the right amount into the pan is so much easier than all that peeling and chopping!
Very easy, especially as the sauce can be made in advance and the associated cooking pots, washed and put away.