Pan-Roasted Chicken Supreme: Tender, Juicy Perfection

Pan-roasted chicken supreme is a classic chicken dish that involves cooking a chicken breast in a pan and then finishing it in the oven. The recipe typically includes a variety of seasonings and vegetables, such as garlic, shallots, thyme, rosemary, and parsley, and sometimes calls for a sauce made from the pan drippings. The chicken is often served with roasted or baked potatoes and green vegetables, resulting in a tender and flavourful meal.

Pan-roasted chicken supreme with roasted vegetables

Ingredients

• 4 large chicken breasts, preferably supremes with the wing bone still attached
• 1 large shallot, sliced
• 1 garlic bulb, roughly chopped
• 200ml fresh chicken stock
• Seasonal vegetables for roasting (e.g. broccoli, butternut squash, zucchini, bell peppers, onions, mushrooms, etc.)
• 2 tbsp grape seed oil
• Fresh rosemary, parsley, and thyme
• 1 whole head of garlic
• Coarse sea salt
• Black pepper
• Red wine (optional)
• Demi-glace (optional)

Method

Chicken Preparation

• Mix two-thirds of a cup of softened butter with the zest and juice of one lemon, a bunch of chopped flat-leaf parsley, paprika, and some salt and pepper.
• Lift the skin on each chicken breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill for up to a day in advance, if desired.

Roasted Vegetables Preparation

• Preheat the oven to 400°F.
• In a large baking sheet, add lots of rock salt or coarse sea salt to the bottom of the pan and lay fresh herbs on top.
• Place your choice of vegetables for roasting on top of the salt and herbs. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper, to taste. Gently toss to combine.
• Cover the baking sheet with aluminum foil, ensuring the shiny side is facing out.
• Place the vegetables in the oven for about 45 minutes, adjusting the time based on the types of vegetables used.

Pan-Roasted Chicken Preparation

• In a cast-iron skillet over high heat, add grape seed oil and let it heat up.
• When the oil is hot, add in the garlic and shallots and thyme. Smash the garlic with the back of your knife while still in its husk and toss into the skillet.
• Lay your chicken in the skillet skin-side down and cook for about 2 minutes, then flip to sear the other side. Once you have seared all sides, place the chicken skin-side down again and add 2 tbsp of butter to the skillet and baste the chicken in the melted butter.
• When finished searing, place the entire skillet in the oven for about 10 minutes.
• When the chicken is done cooking, take it out of the skillet and let it rest.
• Place your skillet back on the stove on high heat. When it's hot, deglaze the pan with red wine, making sure to scrape up all the bits from the bottom of the pan.
• When the wine has reduced by about half, strain the ingredients in the pan into a small saucepan and press down firmly to ensure all the juices go into the saucepan.
• Place the saucepan on low heat and add your demi-glace. Stir to blend and keep on low heat, stirring occasionally.

Plating

• Take your veggies out of the oven when they are done and lay them on your serving plate.
• Slice up your chicken supreme and lay it on top of your veggies.
• Finish with a drizzle of demi-glace and serve hot.

Chicken supreme with root vegetables

Chicken supreme is a delicious dish that can be prepared with root vegetables. This recipe yields tender, flavorful chicken breasts with a simple preparation method. The chicken is cooked on the stove and in the oven, resulting in a moist and tasty dish.

To make chicken supreme with root vegetables, you will need chicken breasts, preferably with the wing bone still attached. Take your chicken out of the fridge and heavily coat it with salt and pepper. Let the chicken sit at room temperature for about 10 minutes. In a large baking sheet, add rock salt or coarse sea salt and lay fresh herbs such as thyme, rosemary, and parsley on top. You can also add seasonal root vegetables for roasting, such as potatoes, carrots, or parsnips. Cover the vegetables with aluminum foil, ensuring the shiny side is facing out, and place them in the oven at 400 degrees Fahrenheit for about 45 minutes, adjusting the timing based on the specific vegetables used.

While the vegetables are roasting, prepare the chicken. In a cast-iron skillet over high heat, add grape seed oil, as it has a higher smoke point than olive oil. When the oil is hot, add smashed garlic, shallots, and thyme. Next, lay the chicken in the skillet, skin-side down, and cook for about 2 minutes before flipping to sear the other side. Sear all sides, including the edges of the chicken. Once done, return the chicken to skin-side down, and add butter to the skillet, basting the chicken in the melted butter. Place the entire skillet in the oven for about 10 minutes to finish cooking the chicken.

When the chicken is cooked, remove it from the skillet and let it rest. Deglaze the pan with red wine, scraping up the browned bits from the bottom, which will form the base of your pan sauce. Reduce the wine by half, then strain the ingredients into a small saucepan. Add your demi-glace and keep the sauce warm over low heat.

To plate, arrange the roasted root vegetables on a serving dish. Slice the chicken supreme and lay it on top of the vegetables. Drizzle the demi-glace sauce over the chicken and serve hot. Enjoy your delicious and tender chicken supreme with root vegetables!

This dish showcases the expertise of renowned chef Gordon Ramsay, who teaches this recipe in his MasterClass, offering a simple yet exquisite entrée that elevates the humble protein.

Pan-fried supreme of chicken with sautéed spinach and green peppercorn sauce

Pan-roasted chicken supreme is a delicious dish that can be made in several ways, but here is a recipe for pan-fried chicken supreme with sautéed spinach and green peppercorn sauce. This recipe serves eight.

Ingredients:

• 8 x 200g chicken fillets (trimmed)
• 1-litre dark chicken stock
• 4 bags of baby spinach (500g, washed)
• 1 small tin of green peppercorns, drained
• 50g each of butter and plain flour, blended for beurre manié
• Shallots
• Madeira
• Cream
• Buttered new potatoes

Instructions:

First, sweat the shallots with a teaspoon of green peppercorns, then add the Madeira and reduce by two-thirds. Next, add the stock and reduce by two-thirds again, thickening by whisking in the beurre manié. Then, strain the mixture through a sieve and season. Finally, add the cream and a few green peppercorns for decoration.

Preheat your oven to 180°C. Pan-fry the chicken breasts in a little oil, seasoning, and turning until golden brown all over. Then, transfer the chicken to the oven and cook for 25-30 minutes.

To serve, wilt the spinach with a little butter, season to taste, and drain. Place the spinach in the centre of the plate with the chicken on top and sauce ladled over the chicken. Accompany with buttered new potatoes.

You can also try variations of this recipe. For example, you can substitute the spinach with mashed potato or pasta and steamed veggies. You can also add brandy to the sauce or use vegetable stock or beef stock instead of chicken stock.

Chicken supreme with wild mushroom and potato gratin

Chicken supreme is a delicious dish that involves pan-roasting or frying chicken breasts, preferably with the wing bone still attached. This technique helps to brown the chicken and create a flavour base for a sauce.

Now, let's talk about how to make "Chicken Supreme with Wild Mushroom and Potato Gratin". This recipe is a mouth-watering main course that combines juicy chicken with earthy wild mushrooms and creamy potatoes. Here's a detailed guide to preparing this exquisite dish:

Ingredients:

• 600g potatoes, preferably Maris Piper
• 1 large garlic clove, smashed
• Thyme sprigs, plus extra thyme leaves for sprinkling
• 300g mixed wild mushrooms, cleaned and roughly sliced if large
• 50g Comté or Gruyère cheese, grated
• 200g softened butter
• Zest and juice of 1 lemon
• Bunch of flat-leaf parsley, roughly chopped
• 4 large chicken breasts, preferably supremes with the wing bone attached
• 1 large shallot, sliced
• 1 garlic bulb, roughly chopped
• 200ml fresh chicken stock
• 24 baby leeks, trimmed, boiled for 3 mins, then refreshed in iced water

Method:

Step 1: Prepare the Potato Gratin

Peel and thinly slice the potatoes, aiming for a thickness of no more than a 50p coin. In a large saucepan, bring milk, cream, garlic, herbs, and seasoning to a boil. Turn down the heat and add the potato slices, simmering until just cooked. Drain the potatoes, reserving the milk.

Step 2: Cook the Mushrooms

Heat butter in a frying pan until foaming. Add the wild mushrooms and fry until just wilted. Season with salt and pepper, then set aside.

Step 3: Assemble the Gratin

Rub gratin dishes with butter, then sprinkle thyme leaves and grated cheese. Layer the dishes with potato slices, moisten with milk, and add more cheese. Repeat until the dishes are filled, then top with the cooked mushrooms and a final layer of cheese.

Step 4: Prepare the Chicken

Mix butter with lemon zest, juice, parsley, paprika, salt, and pepper. Lift the skin of each chicken breast, spread the flavoured butter underneath, and then stretch the skin back over.

Step 5: Pan-Roast the Chicken

Heat butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with butter until browned. Add the shallot, garlic, thyme, and stock. Place the chicken, skin-side up, in the oven along with the gratin dishes. Roast for 25-30 minutes.

Step 6: Finish and Plate

Remove the chicken and let it rest. Place the pan back on the heat, adding the remaining lemon juice, and boil. Strain the sauce, pressing down on the shallot and garlic. In a separate pan, heat olive oil and reheat the leeks. Fan out each chicken breast over the leeks on a plate. Spoon the sauce over the chicken and serve with the potato gratin.

This recipe is a true delight, offering a combination of flavours and textures that will impress any palate. The juicy chicken, earthy mushrooms, and creamy potatoes come together in perfect harmony. Enjoy!

Chicken supreme with baked potatoes or boiled potatoes and green vegetables

Chicken supreme is a classic French dish that uses a skin-on breast of chicken. The cut of meat is known as a 'supreme' when it is boneless, but some butchers sell it with a little bit of the wing still attached (the humerus bone). This cut of meat with the bone is technically called a 'côtelette' or 'cutlet'.

A chicken supreme is typically cooked in a pan or skillet, with the skin-side down first, and then flipped to sear the other side. The chicken is then placed in the oven to finish cooking. The dish is often served with creamy mashed potato, and green vegetables such as steamed broccoli or green beans.

Ingredients:

• 4 chicken supremes or skin-on boneless chicken breasts
• 2 tbsp grape seed oil
• 2 tbsp butter
• 150g pancetta cubes or smoked bacon lardons
• 200g sliced mushrooms (chestnut mushrooms or mixed wild mushrooms)
• 2 garlic cloves, crushed
• 120ml dry white wine
• 120ml chicken stock
• 240ml double cream
• 4 large potatoes, preferably Maris Piper
• 1 large shallot, sliced
• 1 garlic bulb, roughly chopped
• 200ml fresh chicken stock
• 24 baby leeks, trimmed to the same size
• 1 bunch flat-leaf parsley, very roughly chopped
• Fresh rosemary and thyme
• Lemon zest and juice

Method:

• Preheat the oven to 200C.
• Peel and slice the potatoes and place in a saucepan with milk, cream, garlic, herbs, and seasoning. Bring to a boil and then simmer for 10 minutes.
• In a separate frying pan, heat the grape seed oil and add the garlic, shallots, and thyme.
• Place the chicken in the pan, skin-side down, and cook for 2 minutes. Then, flip and sear the other side.
• Baste the chicken with melted butter and place the skillet in the oven for 10 minutes.
• Fry the mushrooms in butter until wilted, and set aside.
• Rub a gratin dish with butter, sprinkle with thyme leaves and grate some cheese.
• Fill the dish halfway with potato slices, add some milk, and grate more cheese. Fill the dish with the remaining potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.
• Mix the butter with the lemon zest and juice, parsley, and seasoning. Lift the skin on the chicken breasts and spread the flavoured butter underneath, then stretch the skin back over.
• Heat the remaining butter in an ovenproof frying pan. Pan-fry the chicken, basting with butter, until browned.
• Add the shallot, garlic, thyme, and stock to the pan. Place the chicken, skin-side up, in the oven for 25-30 minutes.
• Rest the chicken for 15 minutes, then remove from the pan.
• Place the pan back on the heat, squeeze over the lemon juice, and boil. Pass the sauce through a sieve.
• Heat some olive oil in another frying pan and add the leeks until they start to colour.
• Slice the chicken and fan out over the leeks. Spoon the sauce over the chicken and serve with the potato gratin and green vegetables.

Baked or boiled potatoes?

Baked potatoes have a crispy, golden-brown skin and a fluffy interior. Boiled potatoes have a smoother, less crispy texture and a subtle flavour. Baked potatoes are a good source of fibre, potassium, and vitamin C, while boiled potatoes are slightly lower in calories and carbohydrates.

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