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Chef's Fine Dining Style Chicken Supreme
kitchenmasteryuk
40m
Chef's Fine Dining Style Chicken Supreme
Author:
kitchenmasteryuk
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Chef's Fine Dining Style Chicken Supreme

This recipe guides you through creating a sophisticated Chicken Supreme dish, typically found in fine dining restaurants. It involves pan-searing a skin-on, bone-in chicken breast until golden and crispy, then basting it with aromatic butter and finishing to perfection. The dish is elegantly plated with vibrant pea purée, tender blanched asparagus, and a rich pan jus, offering a gourmet experience in your own home.
#Chicken
#Fine Dining
#Chicken Supreme
#Gourmet
#Poultry
#Dinner
#Pan-Seared
#Special Occasion
Chicken Supreme searing skin-side down in the pan
Chicken Supreme searing skin-side down in the pan

Recipe Information

15m
Prep Time
25m
Cook Time
40m
Total Time
2
Servings
Medium
Modern European
English
Nutrition (per serving)
520
Calories
55g
Protein
18g
Carbs
30g
Fat
Chef basting chicken with butter and herbs
Chef basting chicken with butter and herbs

Ingredients

  • Chicken Supreme
    (Skin-on, bone-in chicken breast with wing bone attached)

    2 pieces

  • Salt
    (Or to taste)

    1 tsp

  • Black Pepper
    (Freshly ground, or to taste)

    0.5 tsp

  • Olive Oil
    (For searing)

    2 tbsp

  • Unsalted Butter
    (For basting and purée)

    3 tbsp

  • Garlic Cloves
    (Smashed)

    2 cloves

  • Fresh Thyme Sprigs

    3 sprigs

  • Chicken Stock
    (For pan sauce)

    0.5 cup

  • Frozen Green Peas
    (For purée)

    1 cup

  • Fresh Mint Leaves
    (For purée (optional))

    5 leaves

  • Heavy Cream
    (For purée (optional))

    1 tbsp

  • Asparagus Spears
    (Trimmed)

    6 spears
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Chicken resting after cooking, ready to be plated
Chicken resting after cooking, ready to be plated

Instructions

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  • 1

    Pat the chicken supreme dry with paper towels. Score the skin in a crosshatch pattern without cutting into the flesh. Season generously with salt and black pepper on all sides.
    Step 1 visual
    Preview
    3m
    Step 1 visual
    Preview
    Pat the chicken supreme dry with paper towels. Score the skin in a crosshatch pattern without cutting into the flesh. Season generously with salt and black pepper on all sides.
    3m

    Scoring helps render the fat and achieve crispy skin. Ensure chicken is very dry for maximum crispiness.
  • 2

    Heat olive oil in a heavy-bottomed, oven-safe pan over medium-high heat. Once hot, place the chicken supreme skin-side down. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
    Step 2 visual
    Preview
    8m
    Step 2 visual
    Preview
    Heat olive oil in a heavy-bottomed, oven-safe pan over medium-high heat. Once hot, place the chicken supreme skin-side down. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
    8m

    Do not move the chicken during searing to allow a perfect crust to form. The goal here is crisp skin.
  • 3

    Flip the chicken to the flesh side. Add 2 tablespoons of butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the chicken with the melted butter and aromatics for 3-5 minutes.
    Step 3 visual
    Preview
    5m
    Step 3 visual
    Preview
    Flip the chicken to the flesh side. Add 2 tablespoons of butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the chicken with the melted butter and aromatics for 3-5 minutes.
    5m

    Basting infuses the chicken with flavor and helps keep it moist. Ensure the butter doesn't burn.
  • 4

    Transfer the pan to a preheated oven at 200°C (400°F) for 8-12 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). Remove from oven and let the chicken rest on a cutting board for at least 5 minutes.
    Step 4 visual
    Preview
    15m
    Step 4 visual
    Preview
    Transfer the pan to a preheated oven at 200°C (400°F) for 8-12 minutes, or until the internal temperature of the chicken reaches 74°C (165°F). Remove from oven and let the chicken rest on a cutting board for at least 5 minutes.
    15m

    Resting is crucial for juicy chicken, allowing the juices to redistribute. Use a meat thermometer for accuracy.
  • 5

    While chicken rests, prepare the pan sauce and pea purée. For the sauce, remove garlic and thyme from the pan. Add chicken stock to the pan, scraping up any fond (brown bits) from the bottom. Simmer for 2-3 minutes until slightly reduced. For the purée, blanch peas and mint in boiling salted water for 2 minutes, then blend with 1 tablespoon of butter, cream (if using), salt, and pepper until smooth.
    Step 5 visual
    Preview
    8m
    Step 5 visual
    Preview
    While chicken rests, prepare the pan sauce and pea purée. For the sauce, remove garlic and thyme from the pan. Add chicken stock to the pan, scraping up any fond (brown bits) from the bottom. Simmer for 2-3 minutes until slightly reduced. For the purée, blanch peas and mint in boiling salted water for 2 minutes, then blend with 1 tablespoon of butter, cream (if using), salt, and pepper until smooth.
    8m

    If the sauce is too thin, reduce it further. If too thick, add a splash of stock or water. For a vibrant pea purée, quickly cool the blanched peas in ice water before blending.
  • 6

    Blanch asparagus in boiling salted water for 1-2 minutes until tender-crisp. Drain and season with a pinch of salt. Slice the rested chicken breast from the bone, or serve whole, depending on preference.
    Step 6 visual
    Preview
    4m
    Step 6 visual
    Preview
    Blanch asparagus in boiling salted water for 1-2 minutes until tender-crisp. Drain and season with a pinch of salt. Slice the rested chicken breast from the bone, or serve whole, depending on preference.
    4m

    Don't overcook asparagus; it should retain a slight crunch and bright green color.
  • 7

    To plate, spoon a generous swirl of pea purée onto the center of each plate. Carefully place the chicken supreme on top or alongside the purée. Arrange the blanched asparagus spears. Drizzle the rich pan sauce around the chicken. Serve immediately.
    Step 7 visual
    Preview
    3m
    Step 7 visual
    Preview
    To plate, spoon a generous swirl of pea purée onto the center of each plate. Carefully place the chicken supreme on top or alongside the purée. Arrange the blanched asparagus spears. Drizzle the rich pan sauce around the chicken. Serve immediately.
    3m

    For a clean presentation, wipe the edges of the plate before serving. A squeeze bottle can help with precise purée placement.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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