Spanish chicken supreme with spring vegetables
A chicken supreme is simply a chicken breast with the first part of the wing attached. Here it's seasoned with with herbs and spices before a quick roast and served with creamy butter beans and crisp spring vegetables. Fancy!
Ingredients
For the chicken supreme
- 1 tsp fennel seeds
- 1 tsp ground cumin
- pinch paprika
- pinch oregano
- 2 chicken supremes
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- salt and freshly ground black pepper
For the spring vegetables
- 3 tbsp extra virgin olive oil
- 3 spring onions, trimmed and cut into chunks
- 3 purple garlic cloves, whole
- 14 morels
- 6 asparagus spears, cut into chunks
- 2 fresh thyme sprigs
- 200g/7oz Judion butterbeans, from a jar
- 100ml/3½fl oz chicken glace (reduced chicken stock)
- 2 fresh tarragon sprigs, leaves finely chopped
- salt and freshly ground black pepper
Method
To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.
To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.
Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately.
