This dish celebrates refined flavors and textures, bringing together the succulence of expertly cooked chicken supreme, the depth of a velvety wild mushroom sauce, and the vibrant freshness of seasonal vegetables. Each element is carefully prepared to create a harmonious balance, making this dish an elegant and satisfying culinary experience.
At the heart of the dish is the chicken supreme, a tender, juicy cut with the wing bone attached, pan-seared to achieve a beautifully crispy, golden skin before being gently roasted to perfection. The chicken remains moist, infused with subtle hints of butter and fresh thyme, ensuring each bite is both flavorful and tender.
Complementing the chicken is a rich and aromatic wild mushroom sauce, made with a selection of earthy mushrooms such as chanterelles, porcini, and shiitake. These mushrooms are gently sautéed with shallots and garlic, then deglazed with white wine to enhance their deep, umami flavor. A reduction of chicken stock and cream creates a smooth, luscious sauce that coats the chicken beautifully, adding warmth and indulgence to the dish.
To provide a contrast of flavors and textures, a selection of fresh, seasonal vegetables is thoughtfully arranged on the plate. Bright green asparagus spears are blanched to retain their crispness and natural sweetness, while sweet peas and golden corn kernels are lightly sautéed in butter to enhance their delicate, fresh taste. These elements introduce a touch of sweetness and vibrancy, balancing the richness of the sauce and chicken.
The coated green beans offer a delightful textural contrast, adding an element of crunch and visual appeal. First blanched for tenderness, they are then coated in a light, crispy panko crust infused with a hint of Parmesan for extra depth. They are gently fried until golden brown, providing a satisfying crisp bite that complements the dish’s softer components.
Carefully plated for a visually stunning presentation, the chicken supreme sits at the center, elegantly draped in the creamy wild mushroom sauce. The vibrant vegetables are arranged to showcase their natural colors, while the crispy-coated green beans add height and structure. A final garnish of fresh thyme leaves or microgreens completes the dish, enhancing its refined, restaurant-quality aesthetic.
Ingredients
(Serves 4)
For the Chicken Supreme:
- 4 chicken supremes (chicken breasts with skin on and wing bone attached)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper
- 1 tsp fresh thyme leaves
For the Wild Mushroom Sauce:
- 200g mixed wild mushrooms (chanterelles, porcini, shiitake, etc.), cleaned and sliced
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 100ml white wine
- 200ml chicken stock
- 100ml heavy cream
- 1 tbsp butter
- 1 tsp fresh thyme
- Salt and black pepper to taste
For the Vegetables:
- 12 asparagus spears, trimmed
- 100g fresh peas (or frozen)
- 100g sweet corn kernels
- Salt and pepper to taste
- 1 tbsp butter
For the Coated Green Beans:
- 150g green beans, trimmed
- 1 egg
- 50g flour
- 80g panko breadcrumbs
- 1 tbsp Parmesan cheese (optional)
- Salt and black pepper
- Vegetable oil for frying
Instructions
1. Prepare the Chicken Supreme:
- Preheat the oven to 180°C (356°F).
- Season the chicken supremes with salt, black pepper, and thyme.
- Heat olive oil and butter in a large ovenproof pan over medium-high heat.
- Sear the chicken, skin side down, until golden and crispy (about 4-5 minutes).
- Flip the chicken and transfer to the oven. Roast for 15-18 minutes or until cooked through (internal temperature: 74°C / 165°F).
- Rest for 5 minutes before serving.
2. Make the Wild Mushroom Sauce:
- In a pan, melt butter over medium heat and sauté shallots and garlic until soft.
- Add the wild mushrooms and cook until golden and tender.
- Deglaze with white wine and let it reduce by half.
- Pour in the chicken stock and simmer for 5 minutes.
- Stir in the heavy cream, season with salt and pepper, and cook for another 2 minutes until slightly thickened.
3. Prepare the Vegetables:
- Blanch the asparagus in salted boiling water for 2 minutes, then transfer to ice water.
- In a pan, melt butter over medium heat and sauté the peas and sweet corn until warmed through. Season with salt and pepper.
4. Make the Coated Green Beans:
- Blanch the green beans in boiling water for 1 minute, then transfer to ice water. Pat dry.
- Dredge each bean in flour, dip into beaten egg, then coat with panko breadcrumbs (mixed with Parmesan if using).
- Heat oil in a pan and fry the beans until golden and crispy. Drain on paper towels and season lightly with salt.
Plating the Dish:
- Place the chicken supreme at the center of the plate.
- Spoon the wild mushroom sauce generously over the chicken.
- Arrange asparagus, peas, and sweet corn neatly on one side.
- Stack the crispy-coated green beans elegantly next to the other vegetables.
- Garnish with fresh thyme or microgreens for a refined finish.
Tips for Perfecting Chicken Supreme with Wild Mushroom Sauce, Asparagus, Peas, Sweet Corn, and Coated Green Beans
Achieving a beautifully balanced and elegant dish requires attention to detail in each component. Here are some expert tips to elevate your Chicken Supreme with Wild Mushroom Sauce, Asparagus, Peas, Sweet Corn, and Coated Green Beans to restaurant-quality perfection:
Chicken Supreme
✅ Crispy Skin Perfection:
- Pat the chicken skin completely dry before seasoning. This helps achieve a crispier texture when searing.
- Start cooking the chicken skin-side down in a cold, dry pan. Gradually increasing the heat renders the fat and makes the skin extra crispy.
✅ Juicy, Evenly Cooked Meat:
- Bring the chicken to room temperature before cooking to ensure even heat distribution.
- Use a meat thermometer to check doneness—74°C (165°F) is ideal for juicy chicken.
- Let the chicken rest for 5-10 minutes before slicing to retain its juices.
✅ Enhancing Flavor:
- Cook with butter, fresh thyme, and garlic towards the end of searing for extra aroma and richness.
- Baste the chicken with its juices before roasting to deepen the flavors.
Wild Mushroom Sauce
✅ Choosing the Right Mushrooms:
- A mix of chanterelles, porcini, shiitake, or oyster mushrooms adds complexity. Avoid water-heavy mushrooms like button mushrooms, as they lack deep umami flavor.
- If using dried porcini, rehydrate them in hot water and incorporate the soaking liquid into the sauce for extra depth.
✅ Achieving a Smooth, Rich Sauce:
- Sauté mushrooms over medium-high heat until golden brown before adding liquid. This enhances their flavor.
- Deglaze with white wine and let it reduce properly before adding stock to avoid a raw alcohol taste.
- Simmer the sauce gently once the cream is added to prevent curdling.
✅ Thickening & Finishing the Sauce:
- If the sauce is too thin, reduce it further or whisk in a small amount of cold butter before serving for a glossy finish.
- Season at the end to avoid over-salting, as the reduction process concentrates flavors.
Asparagus, Peas, and Sweet Corn
✅ Preserving Vibrancy and Texture:
- Blanch asparagus and peas in salted boiling water for 1-2 minutes, then transfer immediately to ice water to lock in color and prevent overcooking.
- Sauté sweet corn separately in butter and a pinch of sugar for a touch of sweetness that enhances its natural flavor.
✅ Seasoning Matters:
- Finish the vegetables with a sprinkle of flaky sea salt and fresh black pepper just before serving for the best taste.
- A light squeeze of lemon juice or zest adds brightness and balances the richness of the dish.
Coated Green Beans
✅ Achieving the Perfect Crunch:
- Ensure the green beans are completely dry before breading to help the coating adhere properly.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crispiness.
- For more depth, mix Parmesan cheese into the breadcrumb coating.
✅ Even Frying Without Greasiness:
- Fry in hot oil (175-180°C / 350°F) to avoid oil absorption and sogginess.
- Drain on a wire rack instead of paper towels to keep them crispy.
Plating & Final Touches
✅ Elegant Presentation:
- Slice the chicken supreme at a slight angle and place it at the center of the plate.
- Spoon the wild mushroom sauce over the chicken, letting it slightly cascade for an appealing look.
- Arrange the asparagus, peas, and corn neatly beside the chicken for a balanced composition.
- Stack the crispy-coated green beans slightly off to the side for height and texture contrast.
✅ Garnishing for a Professional Finish:
- Sprinkle microgreens, fresh thyme, or chives on top for a refined touch.
- Drizzle a few drops of truffle oil over the mushroom sauce for an indulgent aroma.
This dish is a perfect combination of rustic charm and modern elegance, making it an excellent choice for a gourmet dinner. The interplay of crispy, creamy, tender, and fresh elements ensures a satisfying dining experience, where every bite offers a balance of textures and flavors. Whether served for a special occasion or as an indulgent meal, Chicken Supreme with Wild Mushroom Sauce, Asparagus, Peas, Sweet Corn, and Coated Green Beans is a dish that showcases the beauty of well-prepared ingredients and classic cooking techniques.