Roast Chicken Supreme with Veronique (Grape) Sauce Recipe
Classic simple flavours and cooking techniques are at the heart of this roasted chicken suprême with a creamy, grape and tarragon or, Veronique sauce.
Servings 2
Calories 633kcal
Ingredients
- 2 Chicken Supreme 500g Total (Skin on, chicken Breast works equally well)
- ½ teaspoon Salt
- 20 g Butter 1 tablespoon + 1 Tsp
- 1 teaspoon Cooking Oil
For the Veronique Sauce:
- 1 Small Shallot 25-35g
- 15 g Tarragon ¼ Cup
- 14-16 White Grapes 85-100g
- 15 g Butter 1 Tbsp
- 125 ml Dry Vermouth ½ Cup
- 50 ml Double Cream 3 tablespoon + 1 teaspoon (Heavy Cream in the US)
- Salt To taste
Instructions
- Heat a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the cooking oil and butter.
- When the butter begins to foam, season the chicken with the salt and fry it, skin side down in the butter until it is golden (3-4 minutes).Flip the chicken and transfer it to a preheated oven, and roast at 180°C or 350°F for 12-15 minutes. Then remove and set aside to rest.The chicken should reach an internal temperature of around 68-69°C or 155°F and push on to the safe temperature whilst it is resting.
- When the chicken is cooking, cut the shallot in half, peel it and then dice it as finely as you can.
- Strip the tarragon leaves from the stems and finely chop them.
- Cut the grapes in half, and remove the seeds if they are not seedless.
- Whilst the chicken is resting, return the pan to a medium heat and add the shallot, cook for 60 seconds, stirring regularly.
- Turn the heat up a little and add the Vermouth and reduce by half.
- Turn the heat down to medium again and add the cream and chopped tarragon, and cook for 2-3 minutes.
- Whisk in the butter for the sauce, and add the grapes and cook for a final minute.Make sure you have a taste and add salt as required, and add any resting juices from the chicken to the sauce.
- Carve the chicken and spoon over the sauce.
Nutrition
Serving: 1 | Calories: 633kcal | Carbohydrates: 15g | Protein: 37g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 808mg | Potassium: 725mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1282IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 4mg
