Chicken Supreme & Tarragon Sauce

We served this with our recipe for Pommes Aligot. 

1. Preheat the oven to 200°C, gas mark 8. Place a heavy bottomed large frying pan on medium high heat. Season the chicken with fine salt, add a tablespoon of Benecol Buttery Taste Dairy Spread to the pan and once hot, lay the chicken, skin side down, and allow to cook for at least 3 minutes without moving it will naturally free itself if stuck. Continue to cook, skin side down, for another 3-4 mins until starting to go golden then turn the chicken over and cook for a further 2 minutes. 2
2. Transfer the chicken to a roasting tray, pour over most of the butter from the frying pan and place in the oven for 12-18 minutes until cooked through, juices run clear and no pink meat remains. Allow to rest for at least 5 minutes before serving.
3. Meanwhile, prepare the sauce. Return the frying pan to a high heat. Add the sherry vinegar and allow this to nearly completely bubble away. Add the vermouth and using a wooden spoon, deglaze and scrape up any bits of caramelised chicken that are on the pan. Allow the vermouth to reduce by 1 third then add the tarragon leaves, chicken stock, and any resting juices from the chicken. Bring to the boil and reduce by a further two thirds. Add two tablespoons of Benecol Buttery Taste Dairy Spread, stir in vigorously and allow the sauce to thicken slightly, season to taste. 4 Divide the sauce between two hot plates and top each with the chicken supreme.