Hairy Bikers Chicken Supreme Recipe

This Hairy Bikers chicken supreme hides truffle and brie inside skinless breasts, wrapped in air-dried ham, with chorizo and ’nduja potatoes baked alongside. From BBC Two’s Go Local, this is their chicken supreme with truffles, serving 4 in 1 hour 15 minutes at about 1,050 calories.

Most chicken supremes come swimming in cream, but this one keeps its richness inside the breast instead. So the closing line of the write-up, “Go on, treat yourself!”, feels fair, since the chorizo potatoes on the side are just as rich.

For me, rolling each parcel tight in cling film matters most, because the ham is all that keeps the melting brie in its pocket. Then once the film comes off, the supremes go seam-side down, so the join stays shut while the ham turns golden.

Hairy Bikers Chicken Supreme Recipe

Author: Alex Saidani Cooking Method:Roasting Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:1050 kcal Best Season:Summer

Description

Each breast gets a pocket of truffle and brie and a coat of air-dried ham, then roasts on a tray beside the chorizo potatoes. Once the chicken has rested 10 minutes, green beans and a scatter of parsley complete the plates.

Ingredients

For the chicken

• 4 chicken breasts, boneless and skin removed
• 1 truffle, thinly sliced
• 160g brie, sliced
• 250g air-dried ham or pancetta, thinly sliced

For the chorizo potatoes

• 25ml extra virgin olive oil, plus extra to grease and serve
• 4 large floury potatoes, peeled and sliced thickly or cut into small cubes
• 1 spicy cooking chorizo (about 50g), roughly chopped
• 50g ’nduja, shredded
• 1 large onion, thinly sliced
• 2 bay leaves
• 500ml dry white wine
• 500ml chicken stock
• salt and freshly ground black pepper
• small bunch of flatleaf parsley, finely chopped, to garnish

To serve

• fine green beans, steamed

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Instructions

1. Heat the oven: Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Layer the potatoes: Pour the olive oil into an ovenproof dish, then layer in the potatoes, chorizo, ’nduja, onion and bay leaves, seasoning each layer. Pour in the wine and stock last.
3. Bake the potatoes: Cover the dish with foil and bake for 40 minutes. After that, take off the foil and bake for 20 minutes more, until the potatoes are tender and golden on top.
4. Stuff the chicken: Meanwhile, cut a pocket along the length of each chicken breast and fill it with truffle and brie. Next, lay out 4 pieces of cling film, each big enough to wrap a breast, and cover each one with slices of ham.
5. Wrap tightly: Put a stuffed breast on each piece of ham, then use the cling film to roll the ham tightly around it.
6. Roast the supremes: When the potatoes have had 20 minutes, remove the cling film and place the supremes seam-side down on a greased baking tray. Roast them for about 30 minutes, until cooked through and golden, then rest them for about 10 minutes while the potatoes finish. That timing is mine, so the chicken and potatoes are ready together.
7. Finish and serve: Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve them with the chicken supremes and the green beans on the side.

FAQs

What is a chicken supreme?

In French kitchens a suprême is the breast taken off the bird, while in Britain the name usually means breast in a cream sauce. For that style, their creamy tarragon chicken sears breasts, then poaches them in wine and stock before the cream goes in.

Their truffle version was made for episode one of Go Local on BBC Two, where the pair matched local restaurants with local suppliers. And since none of the cookbooks on my shelf has a chicken supreme, this BBC recipe is the one I follow. Plus the 1,050 calories is my own sum from the ingredients, as the BBC recipe carries no count.

Do I need a real truffle, and which ham works best?

The recipe asks for 1 truffle, thinly sliced, but gives no weight, and a fresh one costs a lot. So when I can’t get one, I spread a little truffle paste over the brie as my own swap, going easy since brands vary.

The ham can be air-dried ham or pancetta, as the recipe allows, though Welsh air-dried ham is the one named in the write-up. And I pick the widest, thinnest slices I can find, because they need to overlap to wrap a whole breast.

Why so much wine and stock for the potatoes?

A litre of liquid goes over four potatoes, so they braise rather than roast, and the dish still holds plenty of juice at the end.

I spoon those juices over the chicken, because they carry the chorizo and ’nduja heat. And I’d stick with floury potatoes, since they soak up the wine as they soften.

Can I get ahead, and how do leftovers keep?

My easiest shortcut is wrapping the supremes earlier in the day and chilling them, though from cold they may need 5 minutes more. But there’s no slow cooker method, and I’d keep this one in the oven, since a slow cooker leaves the ham soft. So whichever way you time it, I push a probe into the thickest meat, away from the brie, and look for 75°C.

Leftover supremes keep for 2 days in the fridge, and I reheat slices until piping hot. But I wouldn’t freeze the cooked chicken, since melted brie tends to turn grainy once thawed.

What other stuffed or ham-wrapped Hairy Bikers recipes are there?

Their Hairy Dieters cod wrapped in Parma ham uses one loose slice of ham per fillet, which crisps in a hot oven. Or for stuffed breasts, their chicken cordon bleu from Chicken and Egg rolls ham and Emmental inside, then coats it twice in breadcrumbs.