Corn-fed chicken supreme is a premium cut known for its tenderness and rich flavour, resulting from a diet comprising 50% corn. When paired with a fragrant tarragon cream sauce, this dish transforms into a luxurious meal suitable for special occasions or a refined weeknight dinner. 

Selecting the Chicken: Opt for a high-quality corn-fed chicken supreme, which is the boneless, skinless breast with a portion of the wing bone attached. This cut offers a succulent texture and enhanced flavour.

Cooking Methods:

• Pan-Frying: Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the chicken supreme with salt and freshly ground black pepper. Place the chicken in the skillet and cook for 6–7 minutes per side until golden brown and the internal temperature reaches 75°C (165°F). Remove from the skillet and set aside to rest.
• Oven-Roasting: Preheat your oven to 180°C (350°F). Season the chicken supreme and place them on a roasting tray. Roast for 20–25 minutes, or until the internal temperature reaches 75°C (165°F). Let them rest for 5 minutes before serving.

Ingredients:

• 1 tablespoon butter 
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 100ml dry white wine (e.g., vermouth) 
• 200ml double cream
• 1 tablespoon fresh tarragon, finely chopped
• Salt and freshly ground black pepper, to taste

Method:

1. In the same skillet used for the chicken, melt the butter over medium heat.
2. Add the chopped shallot and sauté until softened, about 2–3 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3–4 minutes.
5. Stir in the double cream and bring to a simmer. Cook for 5–6 minutes, or until the sauce thickens slightly.
6. Add the chopped tarragon and season with salt and pepper to taste.
7. Return the cooked chicken supreme to the skillet, spooning the sauce over them. Simmer for an additional 2–3 minutes to heat through.

Serving Suggestions

Serve the chicken supreme with the tarragon cream sauce alongside accompaniments such as:

• Creamy mashed potatoes
• Steamed green beans or asparagus
• Roasted baby carrots
• Buttery new potatoes

For a complete meal, consider pairing with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Resting the Chicken: Allow the chicken to rest after cooking to retain its juices and ensure tenderness.

Adjusting Sauce Consistency: If the sauce becomes too thick, thin it with a splash of chicken stock or water.

Enhancing Flavour: For a deeper flavour, add a splash of dry white vermouth or a squeeze of lemon juice to the sauce.

Storing Leftovers: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat before serving.

By following these steps, you can create a restaurant-quality dish of Corn-Fed Chicken Supreme with Tarragon Cream Sauce that is sure to impress your guests or provide a comforting meal for yourself.