Pioneering Chef Davinder Kumar shares the unique recipe of Stuffed Chicken Supreme and Tarragon sauce

Back in 1985, I joined Le Meridien, New Delhi — then an upcoming hotel under the flagship of Air France — as its Executive Chef. Having trained in French cuisine in Paris, I was entrusted with this exciting opportunity and have remained a proud part and witness to the hotel’s journey ever since.

Our first restaurant, La Brasserie (the coffee shop), opened the same year. There, I introduced multi-cuisine menu with a distinct French accent. Among the offerings was the ever-popular Fish-n-Chips, which, I can say with pride, has become the best-loved preparations in town.

Another signature creation of mine was the uniquely prepared Stuffed Chicken Supreme with Tarragon /Mushroom sauce. It has been a favourite of many celebrities. The delicacy is prepared with a tender Chicken Supreme, stuffed with Mushroom Duxelle, served alongside a creamy and comforting lentil risotto that offers an earthy and nutritious alternative to traditional rice. The entire composition is elevated by a fragrant Tarragon Jus draping the dish.

Curated by me about four decades back, this dish has remained an all-time favourite at Le Meridien, New Delhi. This simple, elegant dish is made with local, seasonal ingredients.

Stuffed Chicken Supreme and Tarragon sauce

Ingredients

For Mushroom Duxelle stuffing

Olive oil                                                  ½ tbsp

Chopped garlic                                      ½ tsp

Chopped onion                                      ½ tsp

Chopped mushroom                             100 gm

Fresh thyme                                           A pinch

Salt & pepper                                          To taste

Cheddar cheese (grated)                          2 tbsp

Chopped parsley                                     1 tsp

For Chicken Supreme

Boneless chicken breast                   300 gm

Olive oil                                                ½ tbsp.

Salt & pepper                                        To taste

For Lentil Risotto        

Butter                                                        ½ tbsp

Chopped garlic                                        ½ tsp

Chopped onion                                         1 tbsp

Risotto rice                                                 25 gm

Lentils                                                         80 gm

Vegetable stock                                         As required

Saffron strands                                           3-4

Salt & pepper                                              To taste

Grated Parmesan cheese                          1½ tsp

Butter                                                            ½ tsp

For Tarragon Pan jus           

Red wine                                                     20 ml

Chicken jus                                                 100 ml

Fresh tarragon                                           1 sprig

Salt & pepper                                             To taste

Unsalted butter                                          1 tsp

For Garnish                 

Micro greens

Method

Preparing Mushroom Duxelle:

• Heat olive oil in a pan; add chopped garlic, onion over medium heat until translucent.
• Add chopped mushroom & stir until turns brown.
• Now add fresh thyme and stir, season with salt & pepper to taste.
• Remove from heat, mix fresh grated cheese into the mixture and add chopped parsley, keep it aside and let it cool completely.

Preparing Chicken Supreme:

• Clean chicken breast and pat dry.
• Using a sharp knife, gently cut pocket into each chicken breast and generously season inside with salt & pepper and leave aside.
• Now fill each chicken breast pocket with mushroom duxelle. Then, press the edges with meat mallet to seal in the flavour.
• Heat olive oil in an oven safe skillet, sear chicken breast over medium high heat until golden brown. Cover the pan with lid and cook on low flame until done.

Preparing Lentil Risotto:

• While chicken is cooking, prepare the lentil risotto. Heat olive oil in a pan, add chopped garlic, chopped onion cook over allow medium heat until translucent.
• Add risotto rice, rinsed lentils and saffron strands. Stir until lightly translucent.
• Pour warm stock, one ladle at a time, stirring frequently until the risotto is creamy and tender.
• Season the risotto with salt & pepper to taste.
• Finish the risotto by adding grated parmesan cheese and unsalted butter & keep aside

Preparing Tarragon pan jus:

• Take the same pan in which chicken was seared earlier, deglaze by adding wine, scraping up all the flavourful brown bits from the bottom and let it simmer until reduced by about half.
• Pour chicken jus, fresh tarragon, salt and pepper. Bring to a gentle simmer. Cool until the sauce slightly reduces and begins to thicken.
• Finish with unsalted butter.

Plating

On a serving plate, arrange Lentil Risotto, sliced Chicken Supreme, drizzle the Tarragon pan jus over the chicken. Arrange the exotic vegetables.

Garnish with micro greens and serve hot.

— President of the Indian Culinary Forum, Chef Davinder Kumar is currently Vice President (F&B Production) at Le Meridien, New Delhi. He has authored books like 'Kebab, Chutney & Bread’; 'Just Kebabs: Celebration of 365 Kebabs & one for a Leap Year’, ‘Soups’, and ‘Four Seasonal Salads’