Channel Your Inner Fanny

Roast Chicken Suprême

Roast Chicken Suprême

Rather naively, perhaps, we had assumed that ‘suprême’ was like a French way of saying fabulous. It turns out that ‘suprême’ is a proper cooking term describing the best part of the bird. So a chicken leg stuffed with sausage meat & served with a roast chicken breast, wild mushrooms, confit potato, wild mushrooms & shallots is bound to be both suprême and supreme. Fabuleux!

Ingredients (serves 2)

2 chicken breasts
2 chicken legs, de-boned

20g sausage meat seasoned with a little finely chopped fresh sage & finely chopped onion

140g cleaned mixed wild mushrooms
6 whole button shallots, peeled
300ml chicken stock
Butter
Sea Salt and Freshly Ground Pepper

Serve with Confit Potatoes (see below for method)

Method

Pre-heat oven to 200 C / Gas 6

Season the chicken breast with salt and pepper

Stuff the chicken leg with the seasoned sausage meat and roast both the breast and leg in the hot oven for approx 35 minutes.

When the chicken is ready to take out of the oven, gently fry the whole shallots in a pan with butter until they begin to lightly brown and then add the mushrooms.

Add the chicken stock, cook, until the shallots and mushrooms are soft and season with salt and pepper.

Serve.

To make the Confit Potatoes:

Ingredients:

2 large waxy potatoes such as Yukon Gold

3 tablespoons rendered duck or goose fat

A sprig of thyme

2 garlic cloves, crushed

Salt and pepper

Method:

Peel the potatoes then cut them into 1/4-inch-thick slices.

Rinse in 2 or 3 changes of cold water until the water runs clear. Drain and pat dry.

Heat the duck fat in a nonstick frying pan over a medium heat until melted.

Cook the potatoes with 3/4 teaspoon salt, the thyme and crushed garlic, turning gently.

Reduce heat to medium-low and cook, turning occasionally, until golden and tender – about 20 to 25 minutes.

 

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