Chicken Supreme is just a fancy term used to describe the best part of the food. It’s amazing what a difference it makes cooking chicken breasts with the bone-in and skin on. I used butter in this recipe as it adds a depth of flavour that no other ingredient can match. Tarragon is the best friend chicken has ever had. This recipe is super healthy and packed with so many beautiful, subtle flavours.
4 Free-range chicken breasts, skin on and bone-in
75g butter, cubed
1.5 cups wild brown rice
For the Tarragon Jus:
500ml chicken stock
1.5 tsp dried tarragon or 5 fresh tarragon leaves
1.5 cups frozen garden peas
Preparation 20 minutes
Cooking time 1 hour
Boil the kettle and preheat the oven to 200°C.
Place a small pot on high heat. Pour boiling salted water into the pot and cook the rice for 45 minutes, with the lid on.
Place a large non-stick saucepan or casserole dish on high heat and add1/2 a tbsp olive oil. Season with chicken breasts with sea salt and black pepper. Once the pan is smoking hot, brown the chicken skin side down for 5 minutes, then turn over and cook for 3 minutes. Add the butter and thyme and cook until the butter starts to bubble, spoon the butter and thyme over the chicken.
Put the lid on the casserole/saucepan and cook in the oven for 12 minutes.
While the chicken is cooking, place a saucepan on high heat and add the chicken stock, boil until it’s reduced by half. Turn the heat off and add the butter, whisk until combined. Add the tarragon and peas and set aside with the lid on to keep warm.
Once the chicken has been cooking for 12 minutes, take it out the oven spoon over the delicious juices and put it back in the oven for another 8-10 minutes, or until the chicken is cooked-through.
Drain the rice and you’re ready to serve.