By using this website you will have been requested to consent to the processing of your personal data by Musgrave and our partners including Quantcast who use cookies to personalise your browsing experience on the web. You can view the purposes of this processing or update your consent preferences at any time by clicking the privacy icon on the bottom right of your screen.

Roast Supreme of Chicken - Musgrave MarketPlace BACK

Roast Supreme of Chicken, Forest Mushroom Mash and Light Chicken Jus

Main Course Recipes | 27th September 2019

Head Development Chef for Musgrave MarketPlace, Clément Pavie, presents a delicious chicken supreme and mushroom dish, perfect for winter banqueting occasions. All products used can be found in Musgrave MarketPlace.

What You’ll Need

4 large chicken supremes

Forest Mushroom Mash Potato

  • 500g of mash potato
  • 250g of frozen wild mushroom mix
  • 5ml of concentrate mushroom stock
  • 2 shallots, very finely chopped
  • 200ml of cream
  • 2 cloves of garlic finely chopped
  • 100g of girolles
  • 1 medium tomato, peeled, seeded and cut in a small dice
  • 40ml of extra virgin olive oil
  • 20g of fresh chopped chives

For the Jus

  • 1 large onion
  • 300ml of chicken stock
  • 1 sprig of fresh thyme
  • 20g of butter
  • 40ml of extra virgin olive oil

Creating the Dish

Forest Mushroom Puree

In a large frying pan, saute the forest mushroom mix with some olive oil and a pinch of salt on high heat for a few minutes.

Add in the shallots, and garlic and cook for an extra minute.

Add in the mushroom stock and the cream, bring to the boil. Take off the heat and leave to infuse for a minimum of 15 minutes.

Place in a blender and blitz until very fine, before passing through a fine chinois.

Reheat the mashed potato and whisk in the mushroom cream until smooth.

Chicken Supreme

French trim the chicken and season with salt and pepper.

Sear the chicken in a hot pan with a little olive oil, skin side first on medium heat, until golden and crispy.

Turn the chicken breast flesh side up and roast in the oven for 10 to 15 minutes at 170C.

Remove from the oven and place on a tray to rest.

Light Chicken Jus

In the same pan, add in the finely chopped onion and cook for a few minutes until golden and soft.

Add in the chicken stock and reduce by half.

Pass through a fine chinois and whisk in the butter.

Serve with sautéed girolles and diced tomato for your customers to enjoy!

Enjoy this Chicken Supreme recipe? Find more recipe inspiration here.