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Chicken Supreme with Balsamic Tarragon Sauce

Food Network Canada
YIELDS
2 servings
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Ingredients

1 3 ½
lb(s) grain fed chicken
3
Tbsp cold butter, cut into small pieces
2
tsp chopped tarragon
½
cup white wine
3
cup chicken stock
¼
tsp Kosher salt
freshly cracked black pepper
1
Tbsp clarified butter
2
Tbsp balsamic vinegar
1
Tbsp butter
1
Tbsp chopped tarragon
¾
tsp Kosher salt
tarragon, sprigs, for garnish
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Directions

Step 1

Preheat oven to 450 degrees F.

Step 2

Debone the chicken. Leave the first wing bone on the chicken breasts so that you have a piece called the supreme.

Step 3

Wrap the dark meat from the legs and thighs and freeze it for another use. Set supreme in fridge and start stock.

Step 4

Chop the bones and put them in a small roasting pan. Roast the bones for 1 hour, shaking the pan periodically to turn the bones. Remove the bones from the oven.

Step 5

Reduce oven temperature to 425 degrees F.

Step 6

Put bones in a stockpot.

Step 7

Pour off the fat from the roasting pan and discard. Deglaze the roasting pan with white wine. Pour the wine and 3 cups chicken stock over the bones. Bring to a boil. Lower heat immediately to medium low and simmer for 25 minutes. Skim the liquid periodically with a ladle.

Step 8

Strain the sauce into a fresh pan and let it reduce over medium high heat for 10 minutes or until slightly thickened. Keep stock warm as you cook the chicken supreme.

Step 9

Mash 3 tablespoons butter with 2 teaspoons tarragon. Loosen the skin of the chicken breasts. Smear half the butter under each breast.

Step 10

Season the chicken with kosher salt and pepper.

Step 11

Heat 1 tablespoon clarified butter in an oven-proof sauté pan until smoking.

Step 12

Add the chicken breasts, skin side down and brown for 4 minutes. Shake the pan once or twice to keep the skin from sticking.

Step 13

Put the pan in the oven and cook for 4 minutes at 425 degrees F. Flip the breasts over and continue cooking in the oven about 4 to 5 minutes longer. Remove chicken to a plate.

Step 14

Discard all but 2 teaspoons fat from the sauté pan. Deglaze pan with balsamic vinegar. Add the reduced stock and reduce for another 5 minutes. Swirl in the remaining tablespoon of butter. Add 1 tablespoon chopped tarragon and 3/4 teaspoon kosher salt. Serve sauce with chicken. Garnish with tarragon sprigs.

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My rating for Chicken Supreme with Balsamic Tarragon Sauce
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