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Ingredients
- 1 x 3 1/2 pound grain fed chicken
- 3 Tbsp. cool butter, cut into small pcs
- 2 tsp minced tarragon
- 1/2 c. white wine
- 3 c. chicken stock
- 1/4 tsp Kosher salt freshly cracked black pepper
- 1 Tbsp. clarified butter
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. butter
- 1 Tbsp. minced tarragon
- 3/4 tsp Kosher salt tarragon, sprigs, for garnish
Directions
- Preheat oven to 450 degrees F.
- Debone the chicken. Leave the first wing bone on the chicken breasts so which you have a piece called the supreme.
- Wrap the dark meat from the legs and thighs and freeze it for another use. Set supreme in fridge and start stock.
- Chop the bones and put them in a small roasting pan. Roast the bones for 1 hour, shaking the pan periodically to turn the bones. Remove the bones from the oven.
- Reduce oven temperature to 425 degrees F. Put bones in a stockpot.
- Pour off the fat from the roasting pan and throw away. Deglaze the roasting pan with white wine. Pour the wine and 3 c. chicken stock over the bones. Bring to a boil. Lower heat immediately to medium low and simmer for 25 min. Skim the liquid periodically with a ladle.
- Strain the sauce into a fresh pan and let it reduce over medium high heat for 10 min or possibly till slightly thickened. Keep stock hot as you cook the chicken supreme.
- Mash 3 Tbsp. butter with 2 tsp. tarragon. Loosen the skin of the chicken breasts. Smear half the butter under each breast.
- Season the chicken with kosher salt and pepper.
- Heat 1 Tbsp. clarified butter in an oven-proof saute/fry pan till smoking.
- Add in the chicken breasts, skin side down and brown for 4 min. Shake the pan once or possibly twice to keep the skin from sticking.
- Put the pan in the oven and cook for 4 min at 425 degrees F. Flip the breasts over and continue cooking in the oven about 4 to 5 min longer. Remove chicken to a plate.
- Throw away all but 2 tsp. fat from the saute/fry pan. Deglaze pan with balsamic vinegar. Add in the reduced stock and reduce for another 5 min. Swirl in the remaining Tbsp. of butter. Add in 1 Tbsp. minced tarragon and 3/4 tsp. kosher salt. Serve sauce with chicken. Garnish with tarragon sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 257 | 74% |
| Total Fat 29.26g | 37% |
| Saturated Fat 18.37g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1063mg | 44% |
| Potassium 414mg | 12% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.88g | 2% |
| Protein 4.31g | 7% |
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