Chicken Supreme | LFW
In honour of #LFW, we asked our resident chef, Joe to rustle up a classic British dish. Wanna know how to do it? You're in luck...
1 x supreme of chicken
1 x large baking potato
5 x closed cup mushrooms
50ml double cream
50ml white wine
1 x tbsp chives (chopped)
1 x tsp crushed garlic
1 x tbsp butter (chilled)
2 x tbsp rapeseed or vegetable oil
Salt and pepper to season
Preheat the oven to 180°C.
Peel the potato, chop into equal pieces, add to a pan and cover with cold water.
Boil until the potato is tender then drain and press through a potato ricer or mash until there are no lumps.
Add in the butter and season to taste.
Add half of the oil to a hot pan and fry the chicken for 1 minute on each side to seal and colour.
Transfer the pan into the oven and cook for 10-12 minutes depending on the size of the chicken and ensuring the juices run clear. Remove the chicken from the pan and leave to rest.
Add the remaining oil to the pan and fry the mushrooms until slightly brown.
Add the wine and reduce then add the cream, garlic and chives and season to take.
Plate up the mash and slice the chicken at an angle before adding to the potato.
Spoon over the sauce and serve with seasonal vegetables.
Image source: Instagram