Pan-Roasted Chicken Supreme with British Asparagus, Jersey Royals

WEEKLY RECIPE | SPRING 2026 | 50 PORTIONS

Nutritional values are estimates only. For full dietary and labelling compliance, calculate values using your exact ingredient specifications and portion weights. Always consult a qualified nutritionist for allergen-critical operations.with British Asparagus, Jersey Royals & Lemon Tarragon Cream

Spring arrives with an unmistakable energy in the professional kitchen — and this season’s produce does the heavy lifting for you. British asparagus, at its absolute best from mid-March through to late May, is the star of this dish. Paired with waxy Jersey Royals and a silky lemon tarragon cream, it elevates a simple chicken supreme into a plate that punches well above its food-cost weight.

At On The Pass Consultancy, we design recipes for the reality of commercial kitchen life: tight margins, high volume, and service consistency. This one delivers on all three. The sauce can be prepped the day before, the potatoes par-cooked in advance, and the whole plate goes out in under two minutes during service — ideal for banqueting, contract catering, or a busy Friday night à la carte.

This recipe is scaled for 50 covers and uses ingredients that are readily available through your standard wholesale suppliers throughout the spring season. Adjust the quantities using the table below as needed

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Method

Preparation

1. Remove chicken supremes from refrigerated storage 30 minutes before service. Pat skin thoroughly dry with kitchen paper and season generously on both sides with flaked sea salt and white pepper. Dry skin is essential for a consistent, deep golden sear across a high-volume service.

2. Place Jersey Royal potatoes in a large pan of well-salted cold water. Bring to the boil and simmer for 15–18 minutes until just tender when tested with a knife. Drain and steam dry. Once cool enough to handle, halve any larger potatoes. These can be held and finished in butter just before plating.

Searing & Roasting the Chicken

3. Heat rapeseed oil in batches across large commercial pans or a flat-top griddle over high heat. Sear the chicken supremes skin-side down for 4–5 minutes until deep golden and the skin is crisp. Turn and sear the underside for 2 minutes.

4. Transfer seared supremes skin-side up onto gastronorm trays. Roast in a preheated combi oven at 180°C (fan) for 14–16 minutes until the core temperature reads 75°C on a probe thermometer. Rest loosely tented with foil for a minimum of 5 minutes before plating.

Lemon Tarragon Cream Sauce

5. Sweat banana shallots and minced garlic in butter over a medium heat until completely soft and translucent, approximately 5 minutes. Do not allow to colour.

6. Deglaze with dry white wine and reduce by two-thirds. Add chicken stock and reduce by half. Pour in double cream and simmer gently for 8–10 minutes until the sauce coats the back of a spoon.

7. Finish with the zest and juice of the lemons and half the picked tarragon leaves. Season to taste and pass through a fine-mesh sieve into bain-marie containers for service. The sauce holds well at 75°C for up to 90 minutes.

Vegetables & Plating

8. Bring a large pan of well-salted water to a rolling boil. Blanch asparagus spears for 2–3 minutes until vibrant green and just tender. Remove and refresh in iced water immediately. Repeat with garden peas for 90 seconds. Drain well and reheat in foaming butter with a squeeze of lemon just before plating.

9. Arrange a base of buttered Jersey Royals on each warm plate. Lean the chicken supreme against them, skin-side up to preserve the crisp. Place three asparagus spears alongside and scatter garden peas around the plate. Spoon lemon tarragon cream generously over and around the chicken. Finish with fresh tarragon leaves and a pinch of flat-leaf parsley. Serve immediately.

Chef’s Notes & Kitchen Tips

• EQUIPMENT: A combi oven with a core temperature probe is strongly recommended for consistent results across 50 covers. Batch-roast in groups of 12–15 supremes to ensure oven temperature recovery between batches.
• PREP-AHEAD: The lemon tarragon cream sauce can be made up to 24 hours in advance and gently reheated. Jersey Royals can be par-cooked the day before and stored covered in the fridge. Blanched vegetables hold well for 4 hours refrigerated.
• COST CONTROL: British asparagus can be substituted with tenderstem broccoli early or late in the season without any impact on the dish’s character. Frozen peas consistently outperform fresh for colour and sweetness in commercial kitchens.
• DIETARY ADAPTATION: Replace double cream with a quality oat cream and use plant-based butter for a dairy-free version. For a pescatarian alternative, substitute pan-roasted sea trout fillet for the chicken supreme — reduce the oven time accordingly to 8–10 minutes at 170°C.
• PLATING FOR SPEED: Sauce in squeeze bottles speeds up service significantly for this dish. Pre-portion the potatoes and vegetables into individual oven containers during prep so plating is a simple assembly job during service.

Allergen Information

The following allergens (as listed under EU FIC Regulation No. 1169/2011) are present in this recipe. Always verify individual product labels as formulations may vary between suppliers.

Always review allergen requirements with your front-of-house team before service and ensure HACCP documentation reflects any adaptations made to this recipe.

This recipe is scaled for 50 covers and uses ingredients that are readily available through your standard wholesale suppliers throughout the spring season. Adjust the quantities using the table below as needed

Nutritional Values (Per Portion)

Based on standard ingredient data for a 50-portion batch. Values are approximate and may vary depending on exact portion weights, specific brands, and any recipe adaptations.

Nutritional values are estimates only. For full dietary and labelling compliance, calculate values using your exact ingredient specifications and portion weights. Always consult a qualified nutritionist for allergen-critical operations.

On The Pass Consultancy • Weekly Recipe Series • Spring 2026

onthepassconsultancy.com • Newport, Wales