Chicken Supreme Recipe
Mark Dodson's chicken supreme recipe is delightfully modern. The recipe contains a tarragon jus and potato purée to serve alongside the meat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Food processor
- Drum sieve
- Mandoline
- Cake ring
- Grill pan
- Pastry brush
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Baking sheet
- Cutting board
- Chef's knife
- Peeler
- Spoon
- Measuring cup
- Plastic wrap
- Kitchen towel
- Plate
Ingredients
- 8 chicken breasts, skin on
- 1 chicken breast, boneless and skinless
- 1 egg white
- 250ml of double cream
- flour
- 1 egg
- 2 handfuls of white breadcrumbs
- olive oil
- salt
- 10g of black truffle, chopped (optional)
- 8g of tarragon
- 25g of shallots, peeled and sliced
- 60ml of white wine
- 350ml of chicken stock
- 175ml of veal stock
- 4 baking potatoes, 250g each
- 2 leeks
- 400ml of double cream
- 80g of butter
- pepper
- 1 courgette
- 1 butternut squash
- 2 carrots
- 4 parsnips, baby
- 2 knobs of butter
- 750g of baby spinach leaves, washed
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