This dish is a true reflection of how I like to cook—seasonal, thoughtful, and deeply comforting. Chicken Supreme with Kale and Creamy Parsnip Mash is something I return to often, especially when I want to serve a plate that feels both elevated and grounded. The chicken is cooked just the way I like it—skin on, golden and crisp from the pan, then finished gently in the oven to stay juicy and full of flavor. It’s not just about technique; it’s about respecting the ingredient and letting it shine.
The mash is where comfort comes in. I’ve always loved using parsnips in place of the usual potato—they bring a natural sweetness that pairs beautifully with a touch of cream. It’s smooth, rich, and just a little different—like a quiet twist on a classic. And then there’s the kale: sautéed simply, with just enough bite to cut through the richness and add a little earthy backbone to the plate.
It’s not flashy, but it’s honest. This is the kind of food I love to cook for friends and family. Simple ingredients, treated with care, that come together to make something quietly special. For me, that’s what great cooking is all about.
Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Chicken:
- 2 chicken supremes (skin-on, bone-in chicken breasts)
- Sea salt and freshly ground black pepper
- 1 tbsp neutral oil (like vegetable or sunflower)
- 1 knob unsalted butter
- 1 garlic clove, crushed
- 1 sprig fresh thyme
For the Parsnip Mash:
- 400g parsnips, peeled and chopped
- 100ml double cream (plus extra if needed)
- 25g unsalted butter
- Sea salt, to taste
- White pepper (or freshly ground black if preferred)
For the Kale:
- 150g curly kale, tough stalks removed
- 1 tbsp olive oil
- 1 garlic clove, thinly sliced
- Salt and pepper, to taste
- A squeeze of lemon juice (optional, to finish)
Method
1. Cook the Parsnips
- Place the chopped parsnips in a saucepan, cover with cold water, and add a good pinch of salt.
- Bring to a boil and simmer until tender (about 12–15 minutes).
- Drain well, then return to the pan over low heat for 1 minute to remove excess moisture.
- Add butter and cream, then mash until smooth (or blend for extra silkiness). Season with salt and white pepper. Keep warm.
2. Prepare the Chicken
- Preheat the oven to 180°C (fan) / 200°C / 400°F.
- Pat the chicken skin dry and season generously with salt and pepper.
- Heat oil in an ovenproof frying pan over medium-high heat. Place chicken skin-side down and sear until golden and crisp (about 4–5 minutes).
- Turn the chicken over, add the butter, garlic, and thyme. Baste briefly, then transfer the pan to the oven.
- Roast for 12–14 minutes or until the juices run clear and the internal temp is 74°C (165°F).
- Rest for 5 minutes before serving.
3. Sauté the Kale
- While the chicken rests, heat olive oil in a pan over medium heat.
- Add the garlic slices and cook gently until fragrant but not browned.
- Add the kale and a splash of water. Sauté for 3–4 minutes until wilted but still vibrant.
- Season with salt, pepper, and a touch of lemon juice if using.
To Serve
Spoon a generous amount of parsnip mash onto each plate. Slice the chicken on a slight angle and place it neatly on top of or alongside the mash. Finish with a tangle of garlicky kale and spoon over any resting juices from the chicken for extra flavor.
Florin’s Tips for Success
1. Get the Chicken Skin Right
Crispy chicken skin is key to this dish. Make sure the skin is dry before it hits the pan, and don’t rush the sear—let it take its time to go golden and crisp. Press it gently with a spatula if it curls.
2. Don’t Overwork the Mash
If you want silky mash, use a ricer or blend the parsnips—but don’t overmix by hand or it can go gluey. Always warm your cream and butter before adding; it keeps the mash light and smooth.
3. Balance the Plate
The parsnip mash is rich and sweet, so the sautéed kale is there to balance it with a touch of bitterness and texture. Don’t skip the garlic—it gives depth—and the lemon brightens everything up at the end.
4. Rest the Chicken
Resting the chicken after roasting is crucial. It keeps the juices in and the texture tender. Use that time to plate everything else so it’s ready to go when the chicken is.
5. Serve Warm, Not Hot
This dish tastes best just warm, not scorching hot—it lets the flavours settle and come through, especially the earthiness of the parsnip and the mellowed garlic in the kale.
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