List of ingredients
6 chicken supremes
1 sprig of tarragon
60g of butter
12g of flour
15cl of Chablis Grand Cru
10cl of water
3cl of olive oil
For the garnish
800g of green beans
10g of sea salt
3 spring onions
40g of butter
Chablis Grand Cru Bougros
A wine of golden yellow colour, with light reflections of green, and irreproachable brilliance and clarity. Its agreeable, intense nose, of exemplary quality, offers elegant scents of mature and dried fruits, buoyed by delicate honey and spice notes. In the mouth it is balanced, well-rounded and lasting, faultlessly fusing with the creamy texture of the white sauce, while its aromas combine harmoniously with those of the tarragon and garnish of the supreme.
Gently lift the skin from the chicken and insert the tarragon leaves.
In a frying pan with a drizzle of olive oil, fry the seasoned chicken supremes until brown, skin side
down, then cook for 5 minutes at a high heat. Then turn, cover, and cook at a low heat for 5 minutes.
Remove and put to one side.
Add the butter to the same pan until melted, then add the flour. Gently cook without colouring, then
add the Chablis Grand Cru and the water. Mix and bring the sauce to the boil for a few minutes.
Season with salt and pepper. Add the chicken to the pan and keep warm.
During this time, add sea salt to a large pan of water and bring to the boil. Top and tail the green
beans and slice diagonally, then cook until “al dente” in the boiling water. Then cool under cold water.
Wash the spring onions, peel and chop into rounds.
Sweat the onions in a frying pan with a knob of butter on a medium heat. Season with salt and cook
for 4 to 5 minutes, then add the beans and check the seasoning.
Serve the chicken supremes with the green beans and top with the white sauce
Tips from the chef
You can also mix the sauce with a little foie gras for a special treat!