Chicken supreme with tarragon
List of ingredients
6 chicken supremes
1 sprig of tarragon
60 g of butter
12 g of flour
15 cl of Chablis Grand Cru
10 cl of water
3 cl of olive oil
For the garnish
800 g of green beans
10 g of sea salt
3 spring onions
40 g of butter
Salt, pepper
Sommelier’s tip
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.
METHOD
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
Chef's tip
You can also mix the sauce with a little foie gras for a special treat!
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