(serves 4)
INGREDIENTS
4 chicken supremes
800ml chicken stock (cooled, not hot)
1 white onion
1 garlic clove
1 tsp thyme
2 leeks
250ml white wine
600ml double cream
20g tarragon
Olive oil
Salt & pepper (to taste)
METHOD
Pre-heat your oven to 180°c.
Heat a griddle pan on a medium heat with a drizzle of olive oil. Once hot, place the chicken in the pan skin-side down and cook for 4-5 minutes, or until the outside turns golden brown. This is to render down the fat and crisp up the skin (do not cook through). Be careful not to burn.
Once golden brown, remove the chicken from the pan and place skin-side up in a deep oven-proof dish. Pour the stock over the chicken, being sure not to cover the skin. Cook in the preheated oven for 22-24 minutes.
Meanwhile, finely dice the onion and garlic. Remove the thyme leaves off the stem. Wash the leek to get rid of any dirt between the leaves. Slice the leek into thin 1cm-thick rounds. Heat a frying pan with a drizzle of olive oil on a medium heat, then sauté the onion, garlic and thyme until fragrant. Add the sliced leeks to the pan and sauté until soft.
Once everything has softened, add the white wine to the pan and stir. Cook for a further 3-4 minutes.
Once the alcohol has cooked off, stir in the cream and reduce the heat to a low-medium. Whilst cooking, remove the tarragon leaves off the stem and roughly chop.
Add the chopped tarragon and season to taste.
When ready, remove the chicken from the oven and pour over the creamy sauce.
Serve with a simple rice and seasonal green salad.
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