Butter-roasted supreme of chicken with wild mushroom & potato gratin

Name: Butter-roasted supreme of chicken with wild mushroom & potato gratin
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 600 grams potatoes, preferably Maris Piper; 350 milliliters full-fat milk; 350 milliliters double cream; 1 large garlic clove, smashed; 1 bay leaf; 1 leave thyme sprigs, plus 3 extra thyme for sprinkling; 50 grams butter; 300 grams mixed wild mushrooms, cleaned and roughly sliced if large; 50 grams Comté or gruyère cheese; 200 grams softened butter; 1 zest and juice lemon; 1 bunch flat-leaf parsley, leaves very roughly chopped; 1 large pinch paprika; 4 larges chicken breasts, preferably supremes with the wing bone still attached; 1 large shallot, sliced; 1 garlic bulb, roughly chopped; 3 thyme sprigs; 200 milliliters fresh chicken stock; 1 Tbsp olive oil; 24 baby leeks, trimmed to the same size, boiled for 3 mins, then refreshed in iced water

Butter-roasted supreme of chicken with wild mushroom & potato gratin might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 1346 calories, 66g of protein, and 101g of fat per serving. This recipe covers 56% of your daily requirements of vitamins and minerals. If you have thyme sprigs, garlic bulb, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you like this recipe, you might also like recipes such as Yukon Gold Potato And Wild Mushroom Gratin, Chicken, Wild Mushroom and Roasted-Garlic Sauté, and Chicken, Wild Mushroom and Roasted-Garlic Sauté.

Instructions

To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

Ingredients you will need

Seasoning

Potato

Garlic

Cream

Herbs

Milk

Equipment you will use

Sauce Pan

Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked.

Ingredients you will need

Potato

Milk

Drain the potatoes in a colander over a bowl to catch the liquid reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Mushrooms

Potato

Butter

Milk

Equipment you will use

Frying Pan

Colander

Bowl

Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

Ingredients you will need

Thyme

Mushrooms

Butter

Cheese

Potato

Milk

Dry Seasoning Rub

For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

Ingredients you will need

Butter

Salt And Pepper

Lemon Zest

Whole Chicken

Paprika

Parsley

Spread

Juice

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown.

Ingredients you will need

Whole Chicken

Butter

Equipment you will use

Frying Pan

Add the shallot, garlic, thyme and stock.

Ingredients you will need

Shallot

Garlic

Stock

Thyme

Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

To finish, remove the chicken from the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic.

Ingredients you will need

Lemon Juice

Shallot

Garlic

Sauce

Equipment you will use

Sieve

Frying Pan

Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

Ingredients you will need

Olive Oil

Leek

Equipment you will use

Frying Pan

Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

Ingredients you will need

Chicken Breast