Roast Chicken Supreme

Recipe | 31st August 2017

Created by our Development Chef, Clement Pavie, this stuffed and roasted chicken supreme is served with mushroom duxelles, glazed baby onions and creamed broad beans.


  • 4 Chicken Supremes 25pce
  • 1.5kg Colman’s Sage & Onion Stuffing Mix – 200g stuffing mix, prepared with 440ml of boiled water
  • 4 large shallots
  • 400g Mushrooms Loose
  • 20ml Chef Liquid Concentrate, Mushroom
  • 40ml Ravel Cooking Madeira – 20ml for duxelle, 20ml for the sauce
  • 400ml SmartBuy Red Cooking Wine
  • 1 litre CHEF Thickened Veal Jus
  • 4 to 5 cloves of Garlic, Peeled
  • 400g Ardo Broad Beans
  • 200g Ardo Silver Skin Onions
  • 10ml Chef Liquid Concentrate, Chicken
  • 20g Musgrave Excellence Caster Sugar
  • 50g Kerrygold Butter



  • Finely chop the shallots and slice 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, and cook for an extra two minutes
  • Stuff the roast supreme
  • Make a horizontal slit about 5 cm long through each chicken supreme to make a pocket.
  • Stuff each supreme with the sage and onion fresh stuffing
  • Sear the chicken on the skin side until golden brown
  • Place in a preheated oven and bake for another 15 minutes.


  • Glaze the baby onion with a little butt er and sugar
  • Blanch and peel the broads beans
  • In a pan saute some finely chopped shallots in butt er, add in the broad beans and onions. Add the cream and a dash of the chicken liquid concentrate and reduce until slightly thicken and broads beans are coated.

Red wine sauce

  • Finely chop the onion
  • Sweat in a pot with the olive oil on medium heat unti l golden brown
  • Deglaze with the Madeira and reduce to dry
  • Add in the red wine and reduce by half
  • Add in the thickened veal jus
  • Check the seasoning and add browning if necessary

Contains Milk, Sulphur dioxide and sulphites, Wheat (gluten)

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