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Chicken Supreme Recipe

Recipe | 10th December 2018

What You’ll Need (Serves 4)

Creating The Dish:

Mushroom Stuffing

Finely chop the shallots and the mushrooms.

Sweat in a pot with the olive oil on medium heat until golden brown.

Add the chopped garlic and cook for a few minutes.

Deglaze with the Madeira and reduce to dry.

Add in the cream and a dash of mushroom liquid concentrate, cook for an extra two minutes and then leave to cool down.

Fill in a piping bag.

Herb Butter

Finely chop the shallot and the garlic.

Thinly dice the bacon.

Sweat in a pot with a nut of butter, leave to cool down.

Blanch the parsley in boiling hot water and refresh in ice water.

Drain and squeeze the excess water, then blend until pureed.

Finely chop the chives.

In a bowl, soften the butter, add in the shallot, garlic bacon, parsley puree, chopped chives and cottage cheese.

Season with salt pepper and lemon juice.

Fill a piping bag with the mix.

Preparing the Supreme

Place the supreme on the chopping board skin up.

Using a filleting knife and starting from one side, insert the knife to make a hole in the supreme about 5cm long through to make a pocket.

Delicately fill the pocket with the mushroom mix.

Pipe the herb butter under the skin and massage gently until evenly spread.

Place the chicken supreme skin up and bake in a pre-heated oven for 15 to 20 minutes at 180º C.

Buttery Kale

In a large pot, melt the butter with the olive oil.

Sweat the onions gently on slow heat, until soft.

Add in the chopped kale and cook slowly like you would cook a risotto, adding the stock gradually, for 30 to 45 minutes, until soft and buttery.

Hazelnut and Breadcrumb Tuile

Mix all the ingredients together.

Roll flat on cooking mat.

Cook at 160ºC for 6 minutes.

Cut in discs of 4cm when hot out of the oven.

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