Chicken supreme
This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables.
Ingredients
- knob of butter
- 1 tsp olive oil
- 4 chicken breasts, boneless, skin-on
- 50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon
- 2 small onions or large shallots, finely chopped
- 2 garlic cloves, crushed
- 100ml/3½fl oz dry white wine
- 300ml/10fl oz double cream
- salt and freshly ground black pepper
Method
Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.
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