Creamy Chicken Supreme
Ingredients: • 4 chicken supremes • 6 chestnut mushrooms sliced • 1/2 onion finely chopped • 2 garlic finely chopped • 100g lardons • 1/2 Cup white wine • 500ml chicken stock • 2 x tbsp Crème fraiche • Corn flour • Salt • Pepper • Butter
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 choice