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Creamy Chicken Supreme
• 4 chicken supremes
• 6 chestnut
• 1/2 onion finely
• 2 garlic finely
• 100g lardons
• 1/2 Cup white wine
• 500ml chicken stock
• 2 x tbsp Crème
• Corn flour
Season the skin of the chicken supreme’s with
salt and pepper. In a large oven proof pan melt
some butter then on a high heat pan fry the
chicken skin side down until golden brown and
crispy, turn and brown the other side. Remove
from pan and set aside.
In the same pan place the lardons and onion and
fry for 2 minutes then add the mushrooms, pan
fry for a further minute then add the garlic. Cook
on a medium heat for another 3-4 minutes until
everything seems to be cooked.
Deglaze the pan with the wine and simmer for
a minute or two then return the chicken skin
side up to the pan. Pour chicken stock into pan
until about half the stock is covering the chicken
leaving the skin exposed. Leave on a low to
medium heat and pre heat your oven to 180c.
When the oven reaches 180c place the pan into
the oven for 20 minutes. Make sure the chicken
is properly cooked by using a meat probe or
make sure juices are running clear. Remove from
oven and take the chicken from the pan onto the
plates. Stir in the crème fraiche and thicken with
a little corn flour until you reach a nice creamy
consistency and pour over chicken.
Enjoy with crispy new potatoes and veg of your