This creamy Hairy Bikers’ Chicken Supreme Recipe is made with crispy-skinned chicken breasts, earthy mushrooms, rich double cream, white wine, and fresh tarragon. This recipe creates a succulent chicken breast smothered in a luxurious and savory sauce, making it a true restaurant-quality main course. Perfect for a special weekend dinner or a cozy autumn evening, this impressive dish serves 2 people.
Hairy Bikers’ Chicken Supreme Recipe Ingredients
- 2 Chicken Supremes (or large skin-on, boneless chicken breasts)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 200g (7 oz) chestnut mushrooms, sliced
- 75ml (1/3 cup) dry white wine
- 150ml (2/3 cup) chicken stock
- 100ml (1/2 cup) double cream (heavy cream)
- 1 tablespoon fresh tarragon, chopped
- Salt and freshly ground black pepper
How To Make Hairy Bikers’ Chicken Supreme
- Prepare the chicken: Pat the skin of the chicken supremes completely dry with a paper towel. This is the key to getting extra crispy skin. Season both sides generously with salt and freshly ground black pepper.
- Sear the chicken: Heat the olive oil and butter in a large, heavy-based frying pan over a medium-high heat. Place the chicken in the pan, skin-side down. Cook for 5-7 minutes without moving it, until the skin is deep golden brown and crisp. Flip the chicken and cook for another 2 minutes. Remove the chicken from the pan and set aside on a plate.
- Sauté the aromatics: Reduce the heat to medium. Add the chopped shallots to the same pan and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they are browned and have released their liquid. Stir in the crushed garlic and cook for one more minute until fragrant.
- Create the sauce base: Pour the white wine into the pan to deglaze it. Use a wooden spoon to scrape any browned bits from the bottom of the pan as the wine bubbles. Allow the wine to reduce by about half.
- Simmer the chicken: Pour in the chicken stock and bring the sauce to a gentle simmer. Return the seared chicken breasts to the pan, skin-side up. Lower the heat, cover with a lid, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through.
- Finish the sauce: Remove the chicken from the pan and place it on a board to rest. Turn the heat up slightly and pour the double cream into the pan. Stir well and let it bubble for a couple of minutes to thicken slightly. Stir in the fresh tarragon and season the sauce with salt and pepper to taste.
- Serve: You can serve the chicken breasts whole or sliced. Place them on warm plates and spoon the creamy mushroom sauce generously over the top.
Recipe Tips
- Dry Skin is Crispy Skin: The most important step for getting that perfect, crispy chicken skin is to pat it thoroughly dry with paper towels before seasoning. Any moisture will create steam and make the skin soft.
- What is a Chicken Supreme? A classic “supreme” cut is a skin-on, boneless chicken breast with the first bone of the wing still attached. However, a standard skin-on, boneless chicken breast from the butcher or supermarket is a perfect and easily available substitute.
- Brown the Mushrooms Properly: Don’t overcrowd the pan when cooking the mushrooms. Give them space to fry rather than steam. This browning process, called the Maillard reaction, develops a much deeper, richer, more savory flavor.
- Rest the Chicken: Once cooked, always let the chicken rest for at least 5 minutes before serving or slicing. This allows the juices to settle back into the meat, ensuring every bite is tender and succulent.
What To Serve Chicken Supreme
This rich and creamy dish is perfectly complemented by sides that can soak up the delicious sauce. Creamy mashed potatoes are the classic choice, but it’s also wonderful with dauphinoise potatoes or a simple rice pilaf. For a green vegetable, serve with steamed asparagus, tenderstem broccoli, or green beans tossed in a little butter.
How To Store Chicken Supreme Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken in the sauce to prevent it from drying out. Reheat gently in a pan over a low heat or in the microwave.
- Freeze: Freezing is not ideal for this recipe. Cream-based sauces have a tendency to split or become grainy when they are thawed and reheated. For best results, this dish should be enjoyed fresh.
Hairy Bikers’ Chicken Supreme Recipe Nutrition Facts
- Calories: 680 kcal
- Total Fat: 50g
- Saturated Fat: 25g
- Cholesterol: 220mg
- Sodium: 450mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 45g
Frequently Asked Questions
- Can I make this recipe without white wine? Yes. If you prefer not to use alcohol, you can substitute the white wine with an equal amount of extra chicken stock. Add a good squeeze of fresh lemon juice at the end to provide the acidity the wine would have given.
- What kind of mushrooms are best? Chestnut (or cremini) mushrooms are excellent as they have a wonderful, earthy flavor. However, simple white button mushrooms will also work well. For a more gourmet touch, you could use a mix of wild mushrooms.
- How do I know when the chicken is cooked through? The safest way is to use a meat thermometer; the internal temperature should read 165°F (74°C) at the thickest part. If you don’t have one, pierce the thickest part of the breast – the juices should run clear, with no pinkness.
- Can I use a different herb instead of tarragon? Absolutely. Tarragon has a classic French flavor that pairs beautifully with chicken and cream, but fresh parsley, chives, or thyme would also be delicious substitutes.
Try More Recipes:
- Hairy Bikers Thai Fish Cakes Recipe
- Hairy Bikers Tangle Pie Recipe
- Hairy Bikers Spicy Pork Recipe
Hairy Bikers’ Chicken Supreme Recipe
Description
This Hairy Bikers’ Chicken Supreme recipe delivers a restaurant-quality meal with simple, robust flavors. It features a perfectly seared chicken breast with crispy skin, simmered in a luxurious and savory sauce made with mushrooms, white wine, double cream, and fresh tarragon. It’s the ultimate indulgent dinner.
Ingredients
Instructions
- Sear the chicken: Pat chicken skin dry and season. Heat oil and butter in a pan. Sear chicken skin-side down for 5-7 minutes until golden and crisp. Flip, cook for 2 minutes more, then remove from the pan.
- Sauté aromatics: In the same pan, soften the shallots, then add mushrooms and cook until browned. Stir in garlic for 1 minute.
- Make the sauce: Deglaze the pan with white wine and reduce by half. Add chicken stock and bring to a simmer.
- Cook the chicken: Return the chicken to the pan, skin-side up. Cover and simmer for 10-15 minutes until cooked through. Remove chicken to rest.
- Finish: Stir the cream and tarragon into the sauce and simmer to thicken. Season to taste. Serve the sauce over the rested chicken.
