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.
INGREDIENTS
- 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
METHOD
Duxelles
- 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.
Garnish
- 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)
