Creamy Chicken Supreme
By Nicky Corbishley, Kitchen Sanctuary, on Jun 29, 2023
Pan-fried supremes of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection!
Prep Time: 5 min, Cook Time: 30 min, Total Time: 35 min, Servings: 4
Heat the oil in a large frying pan over a medium-high heat. (1 tbsp oil)
Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp. (150 g (5.3 oz) pancetta cubes)
Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.(4 chicken supremes,½ tsp salt,tsp black pepper)
- Cook for 5-6 minutes, until golden, then turn the chicken over.
- Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room). (200 g (4 oz) sliced mushrooms)
- Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
- Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan. (2 cloves garlic)
- Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
- (120 ml (1/2 cup) dry white wine,120 ml (1/2 cup) chicken stock,240 ml (1 cup) double (heavy) cream)
Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened. - Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
For more instructions watch the video
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