Chicken supremes with wild mushroom sauce
Serves: 2
A supreme is a chicken breast with the wing attached as a tasty little bonus. Here they are roasted till golden and crisp, and served with a rich wild mushroom, pancetta and cream sauce. A deliciously decadent dish for two.
Chicken supremes with wild mushroom sauce recipe
A supreme is a chicken breast with the wing attached as a tasty little bonus. Here they are roasted till golden and crisp, and served with a rich wild mushroom, pancetta and cream sauce. A deliciously decadent dish for two.
- 200 g wild mushrooms
- 1 shallot
- 2 garlic cloves
- A few thyme sprigs (leaves only)
- A small handful of parsley
- 2 chicken supremes
- 100 g pancetta
- 100 ml double cream
- 300 ml chicken stock
- Your favourite potato or vegetable sides (to serve)
- Warm your oven to 200°C/Fan 180°C/Gas 6. Brush or scrub the wild mushrooms clean, if necessary, and trim any larger ones into bite-sized pieces. Peel and finely chop the shallot. Peel and thinly slice the garlic cloves. Pick and roughly chop the thyme and parsley leaves, keeping them separate.
- Pour 1 tbsp oil into a large, deep frying pan or shallow casserole dish and warm to a medium-high heat. Remove the packaging from the chicken supremes and rub them with a good pinch of salt and pepper. When the pan is hot, add the chicken, skin-side-down. Fry the chicken for 4-5 mins, till the skin is golden and crisp, then transfer to a small roasting tin, skin-side-up. Slide the chicken into the oven and roast for 20 mins, till cooked through. When the chicken is cooked, pop the roasting tin to one side and rest for 5 mins.
- Meanwhile, pour 1 tbsp oil into the pan you used to cook the chicken and warm to a medium heat. Add the pancetta, shallot, garlic and thyme. Fry for 4-5 mins, stirring occasionally, till the pancetta starts to crisp at the edges. Add the mushrooms and cook for a further 2-3 mins, stirring often.
- Pour in 100ml double cream and 300ml chicken stock. Bring to a bubble, then simmer for a further 3-4 mins, till the sauce has thickened a little. Taste and add a pinch of salt and pepper to the sauce, if needed. Stir in the chopped parsley.
- Pop the chicken supremes on plates. Spoon over the mushroom sauce and serve with your favourite vegetables or potato dishes on the side.
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