Chicken Supreme Recipe

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Steps

1. Step 1

   Heat the oil in a large frying pan over a medium-high heat.

2. Step 2

   Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.

3. Step 3

   Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.

4. Step 4

   Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.

5. Step 5

   Cook for 5-6 minutes, until golden, then turn the chicken over.

6. Step 6

   Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).

7. Step 7

   Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.

8. Step 8

   Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.

9. Step 9

   Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.

10. Step 10

    Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.

11. Step 11

    Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.

12. Step 12

    I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.

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